Spinach and Mushroom Stuffed Peppers (Vegetarian) 4 large bell peppers, tops removed and seeds cleaned out 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, minced 2 cups chopped mushrooms 2 cups chopped spinach 1 cup cooked brown rice 1 cup grated mozzarella cheese Salt and pepper, to taste Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in mushrooms and cook until tender, about 5-7 minutes. Stir in spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in cooked brown rice and 1/2 cup of mozzarella cheese. Season with salt and pepper. Stuff each bell pepper with the spinach and mushroom mixture. Place stuffed peppers in a baking dish and top with the remaining mozzarella cheese. Cover with aluminum foil and bake for 30-35 minutes, until peppers are tender. Remove foil and bake for an additional 5 minutes, until cheese is bubbly and golden.

Spinach and Mushroom Stuffed Peppers (Vegetarian)

4 large bell peppers, tops removed and seeds cleaned out
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups chopped mushrooms
2 cups chopped spinach
1 cup cooked brown rice
1 cup grated mozzarella cheese
Salt and pepper, to taste

Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in mushrooms and cook until tender, about 5-7 minutes. Stir in spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in cooked brown rice and 1/2 cup of mozzarella cheese. Season with salt and pepper. Stuff each bell pepper with the spinach and mushroom mixture. Place stuffed peppers in a baking dish and top with the remaining mozzarella cheese. Cover with aluminum foil and bake for 30-35 minutes, until peppers are tender. Remove foil and bake for an additional 5 minutes, until cheese is bubbly and golden.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.