Spinach and Rice Stuffed Bell Peppers

Serves 4

Time 50 min

Spinach and Rice Stuffed Bell Peppers

Serves 4

Time 50 min

Ingredients

4yellow, red or orange bell peppers, halved through the stem and seeds discarded

1/2 teaspoonfine sea salt, divided

1 largewhite onion, diced

3 cupscooked brown rice (about 14 ounces) (use frozen 365 Everyday Value Organic Brown Rice, or cook it from scratch)

1 package (10-ounce)frozen chopped spinach

1 cupshredded smoked Gouda cheese

1/2 teaspoonfreshly ground black pepper

3 tablespoonswhole wheat bread crumbs

4 slicesbacon, diced

Exclusively for Prime members in select ZIP codes.

This is comfort food at its best, starring the wonderful flavor and aroma of smoked Gouda cheese and bacon. For a veggie version, replace the bacon with sautéed shiitake mushrooms or diced sundried tomatoes.

Ingredients

4yellow, red or orange bell peppers, halved through the stem and seeds discarded

1/2 teaspoonfine sea salt, divided

1 largewhite onion, diced

3 cupscooked brown rice (about 14 ounces) (use frozen 365 Everyday Value Organic Brown Rice, or cook it from scratch)

1 package (10-ounce)frozen chopped spinach

1 cupshredded smoked Gouda cheese

1/2 teaspoonfreshly ground black pepper

3 tablespoonswhole wheat bread crumbs

4 slicesbacon, diced

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level.

Sprinkle peppers with 1/4 teaspoon salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.

Meanwhile, fry bacon in a large skillet over medium heat until browned, about 5 minutes.

Add onion and cook until golden, about 5 minutes more.

Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5 to 6 minutes.

Transfer to a bowl and stir in Gouda, pepper and remaining 1/4 teaspoon salt.

Spoon mixture into bell pepper halves, putting about 1/2 cup into each.

Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.

Nutritional Info

Serving Size

Calories

470

Total Fat

20g

Saturated Fat

Cholesterol

50mg

Sodium

770mg

Total Carbohydrate

57g

Dietary Fiber

Total Sugars

Protein

18g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.