Table of Contents
Stuffed bell peppers are a colorful and nutritious dish that can be customized with a variety of fresh ingredients. This recipe features summer squash and spinach, making it a perfect light and healthy meal for warm weather.
Ingredients Needed
- 4 large bell peppers (any color)
- 1 medium summer squash, diced
- 2 cups fresh spinach, chopped
- 1 cup cooked rice or quinoa
- 1/2 cup shredded cheese (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Steps
Begin by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the diced summer squash and cook until tender, about 5 minutes. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
In a mixing bowl, combine the cooked rice, sautéed vegetables, and half of the shredded cheese if using. Mix well. Stuff each bell pepper with the mixture, pressing down gently.
Sprinkle the remaining cheese on top of each stuffed pepper. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
Serving Suggestions
Serve the stuffed peppers hot, garnished with fresh herbs like parsley or basil if desired. They pair well with a simple side salad or crusty bread for a complete meal.
Health Benefits
This dish is rich in vitamins from the summer squash and spinach, including vitamin C and iron. It’s also a good source of fiber and low in calories, making it a healthy choice for lunch or dinner during the summer months.