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Title: Vegetable & Beef Stuffed Red Peppers
Categories: Beef, Vegetables, Greens, Cheese, Rice
Yield: 6 servings

6 md Red bell peppers
1 lb 90% lean ground round
1 tb Olive oil
1 md Zucchini; chopped
1 md Yellow summer squash;
- chopped
1 md Onion; fine chopped
1/3 c Fine chopped bell pepper
2 c Coarse chopped fresh
- spinach
4 cl Garlic; minced
1 c Ready-to-serve long grain
- and wild rice
8 oz Can tomato sauce
1/2 c Shredded mozzarella cheese
1/4 ts Salt
3 sl Provolone cheese; halved

Set oven @ 350ºF/175ºC.

Cut and discard tops from red peppers; remove seeds. In
a 6-qt. stockpot, cook peppers in boiling water until
crisp-tender, 3-5 minutes; drain and rinse in cold
water.

In a large skillet, cook beef over medium heat until no
longer pink, breaking into crumbles, 6-8 minutes. Remove
with a slotted spoon; pour off drippings.

In same pan, heat oil over medium heat; saute zucchini,
yellow squash, onion and green pepper until tender, 4-5
minutes. Add spinach and garlic; cook and stir until
spinach is wilted, about 1 minute. Stir in cooked beef,
rice, tomato sauce, mozzarella cheese and salt.

Place red peppers in a greased 8" square baking dish.
Fill with meat mixture. Bake, covered, until peppers are
tender, 35-40 minutes. Top with provolone cheese; bake,
uncovered, until cheese is melted, about 5 minutes.

Jennifer Zimmerman, Avondale, Arizona

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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