Keyword: bell peppers, cheese, gluten-free, spinach, stuffed mini peppers, vegetarian
1cupbrown rice, raw
12eachbell pepper, mini
1cupspaghetti or marinara sauce
3/4cupmozzarella cheese, shredded
1/4cupParmesan cheese, grated
1/8teaspoonblack pepper, ground
Cook rice and cut and clean peppers. Preheat oven to 350* F and line a large baking sheet with foil.
In a large skillet on medium high heat, combine rice, chopped spinach, marinara sauce, 1/2 cup mozzarella, cottage cheese, parmesan, and seasonings. Simmer for a few minutes, until spinach is wilted and cheese is melted.
Stuff peppers with rice mixture and then top with pinches of mozzarella cheese (about 1/4 cup total). Place on lined baking sheet.
Bake for ten minutes or so, or until cheese is melted and peppers are softened.