PEPPERS PROPERTY RECIPES

Steps:

• Preheat oven to 425?. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
• Heat oil in a large skillet over medium heat. Add onion; saute until translucent, about 5 minutes. Add tomatoes and mushrooms; saute until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
• In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
• Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.
• Serving size: 1 pepper half

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.