Spinach and Mushroom Stuffed Bell Peppers
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
4 large bell peppers (any color)
1 cup fresh spinach, roughly chopped
1 cup mushrooms, chopped (use any variety, such as cremini or button)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese (low-fat if desired)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup vegetable or chicken broth (low-sodium) 
Instructions
1. Preheat your oven to 375 degrees Fahrenheit.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes, or until the onion becomes translucent.
4. Add the minced garlic and chopped mushrooms to the skillet. Cook for another 5 to 6 minutes, stirring occasionally, until the mushrooms are softened.
5. Stir in the chopped spinach, salt, black pepper, and dried oregano. Cook for an additional 2 to 3 minutes until the spinach wilts.
6. Remove the skillet from the heat and let it cool for a few minutes. Stir in half of the mozzarella cheese until well combined.
7. Fill each bell pepper with the spinach and mushroom mixture, packing it down gently. Place the stuffed peppers upright in a baking dish.
8. Pour the vegetable or chicken broth into the bottom of the baking dish to keep the peppers moist while cooking.
9. Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the cheese is bubbly and lightly golden.
12. Remove from the oven and allow to cool slightly before serving.
Enjoy these delicious and nutritious stuffed bell peppers as a satisfying meal that is friendly for those managing their carbohydrate and sugar intake.
