Spinach and Mushroom Stuffed Bell Peppers
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 large bell peppers (any color)
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1 small onion, diced
2 cloves garlic, minced
1 cup ricotta cheese (low-fat if preferred)
1 teaspoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup shredded mozzarella cheese (optional for topping) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set them aside.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
4. Add the chopped mushrooms to the skillet and sauté for about 5 minutes until they soften.
5. Stir in the chopped spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
6. In a bowl, combine the sautéed vegetables with ricotta cheese. Mix well to create a cohesive filling.
7. Stuff each bell pepper with the spinach and mushroom mixture, packing it in gently.
8. Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each pepper for added flavor.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 5 minutes, allowing the cheese to melt and the tops to slightly brown if you added cheese.
11. Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Enjoy this deliciously healthy, low-carb meal that is both satisfying and friendly for those managing diabetes.
