Stuffed Bell Peppers (Mushroom & Spinach)

Ingredients:

• 2-4 Bell Peppers (color of your liking)

• 1 cup mushrooms (diced or sliced)

• 1 cup spinach chopped

• 1 small onion chopped

• 2 cloves of garlic chopped

• 1 cup brown rice cooked

• 1/2 cup Rotel diced tomatoes & chilies (no salt) or Tomato sauce (no salt). Note: Rotel is spicy.

• 1 Tbsp Seasoning as desired (Italian dry, Soy sauce low sodium)

• 1-2 Tbls Nutritional Yeast (optional)

Heat oven to 375. Put a few spoons of tomato sauce or broth in bottom of cooking dish to prevent sticking.

Slice tops from bell peppers, clean out seeds and membrane. If needed, trim a thin slice from bottom of peppers if it doesn’t stand up.

Sauté mushrooms in dry skillet until soft, add onion and sauté until soft. Add dash of broth or water if sticking, then add garlic and sauté 2-3 minutes. Add cooked brown rice, mix thoroughly, add Rotel tomatoes or tomato sauce, mix well. The mixture should be somewhat wet, add more tomato to your liking. Next, add spinach and fold in well. Lastly add spices of choice. Heat through until spinach is soft and well incorporated.

Spoon mixture into bell peppers - until stuffed. Add a spoon of tomato sauce on top then top off with Nutritional Yeast for a cheesy effect. Tent peppers with foil or cover.

Bake for 25 minutes, remove foil/cover and continue to cook for 15 minutes.

Dish up and enjoy!