Spinach & Artichoke Stuffed Peppers
Recipe and photos by La Terra Fina
Ingredients
- 4 bell peppers
- 1 tablespoon olive oil
- ½ yellow onion, diced
- ½ teaspoon Italian seasoning
- 1 lb. ground beef
- ¼ teaspoon salt
- 1 cup fully-cooked rice (white or brown)
- 1 10-oz. container La Terra Fina Spinach Artichoke & Parmesan Dip & Spread
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400℉.
- Cut the bell peppers in half lengthwise and scoop out the seeds and cores. Place the peppers cut side up in a baking dish and bake for 20 minutes.
- While the peppers are baking, prepare the filling. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 5-7 minutes, until fragrant. Add the italian seasoning and sauté for an additional minute.
- Add the ground beef to the skillet and cook with the onion, breaking it up into small pieces as it cooks, until completely brown.
- Remove the skillet from heat. Sprinkle the salt over the beef and add the cooked rice. Toss until the beef and rice are evenly distributed.
- Add the La Terra Fina Spinach Artichoke & Parmesan Dip & Spread to the mixture in the skillet. Mix until all of the ingredients are coated in dip.
- Spoon the filling into the baked bell peppers and sprinkle the mozzarella on top.
- Place the filled bell peppers back in the oven and bake for 5-8 minutes, until the cheese on top is melted.