Dinner

Mushroom and Spinach Stuffed Red Peppers is for Dinner.

Mushroom and Spinach Stuffed Red Peppers takes several minutes to prepare.

Mushroom and Spinach Stuffed Red Peppers takes several minutes to cook.

Mushroom and Spinach Stuffed Red Peppers makes 4 servings.

The ingredients for Mushroom and Spinach Stuffed Red Peppers are:

Red Peppers, 2, cut in half, par-baked
Cremini (baby bella) Mushrooms, 8 ounces (about 2 cups), washed, diced
Red Onion, 1 medium, diced
Garlic, 4 cloves
Fresh Spinach, 1 cup, chopped
Brown Rice, 1 cup, cooked
28 ounce can of crushed fire roasted tomatoes
Lemon, for juice, about 2 teaspoon juice needed

Salt, 1/8 teaspoon
Pepper, 1/4 teaspoon
Basil, 1/2 teaspoon
Parsley, 1/2 teaspoon
Soy Sauce, 1/2 teaspoon
Worcestershire Sauce, 1/8 teaspoon

Here is how you make Mushroom and Spinach Stuffed Red Peppers:

Cook brown rice according to directions or use leftovers!Preheat oven to 350. Cut red peppers in half length wise, bring large pot of water to boil. Boil peppers for 5 minutes until tender. Drizzle 1/2 teaspoon of EVOO in skillet over medium heat. Add 1 medium red onion, diced. Cook for 5 minutes, or until tender. Add 3 cloves of diced fresh garlic, cook additional minute or two. Add diced cremini mushrooms. Stir well. Add 1/8 teaspoon of salt; 1/4 teaspoon of black pepper; 1 teaspoon each of basil and parsley; 1/2 teaspoon of soy sauce, and the juice of 1 lemon wedge (about a teaspoon). Cook for about 5 to 10 more minutes until mushrooms are soft. Add a splash of water if veggies start to stick. Once mushrooms are tender, add 1 cup of chopped spinach, stir well. Cook until wilted and set aside. For the Sauce:Open fire roasted canned tomatoes, add 1/2 teaspoon of EVOO, 1 lemon wedge of lemon juice (about 1 teaspoon), 1/8 of Annie's Vegan Worcestershire Sauce, and 1 clove of garlic minced. Mix well. Spoon a layer of sauce on bottom of 13 by 9 baking pan. Layer red peppers evening in sauce. Add 1/2 cup of brown rice in each pepper, then evenly spoon in mushroom and spinach mixture on top of the rice. Cover peppers with remaining sauce. Cook at 350 degree preheated oven, covered, for 30 minutes.Serve with salad, side of vegetables, or pasta! Number of Servings: 4Recipe submitted by SparkPeople user JRSUNSHINE1.

The nutritional information for Mushroom and Spinach Stuffed Red Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.8

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 704.9 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 5.8 g
• Protein: 5.9 g

The dietary needs meet for Mushroom and Spinach Stuffed Red Peppers is Vegan