Stuffed Peppers (Quicker and Healthier)

Ingredients

• 2 large bell peppers (halved and seeded)
• 1 lb lean ground beef (90% lean or ground turkey)
• 1 medium onion (grated)
• 2 garlic cloves (minced)
• 1 medium zucchini (grated)
• 1/2 cup roasted red pepper (chopped)
• 5 cups baby spinach leaves
• 2 tablespoons fresh oregano (chopped)
• 2 tablespoons fresh mint (Chopped)
• 1 cup tomato sauce (divided)
• 1 cup reduced-fat mozzarella cheese
• salt and pepper

Directions

1. 1

   Preheat oven to 375.

2. 2

   Bring a large pot of water to a boil, poach the bell pepper halves till just tender. remove and allow to drain cut side down on paper towels or a tea cloth.

3. 3

   While the peppers are par-boiling, heat a large deep sided frying pan to med-high heat.

4. 4

   Add the ground meat, onions and garlic and cook till the meat is no longer pink.

5. 5

   Add thezucchini, red peppers, spinach, oregano and mint (and some salt and pepper, if you like)

6. 6

   Cook till the zucchini and spinach are wilted (there will be some juice at the bottom of the pan).

7. 7

   Divide meat mixture into the four large pepper halves (it will mound up pretty well)

8. 8

   Divide tomato sauce over four filled peppers, then top with the mozzarella.

9. 9

   Bake about 10 minutes to melt the cheese and heat completely through.