Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Heat a large skillet on medium heat.
Step 3
Pour in half of the
Extra-Virgin Olive Oil (30 mL)
and saute together the
Zucchini (130 g)
,
Leeks (30 g)
,
Celery (50 g)
, and
Garlic (3 g)
until the garlic starts to brown.
Step 4
Add the rest of the
Extra-Virgin Olive Oil (30 mL)
, the
Fresh Parsley (6 g)
,
Dried Marjoram (as needed)
,
Salt (3 g)
,
Ground Black Pepper (as needed)
, and then the
Fresh Baby Spinach (340 g)
. Stir until spinach is wilted, around 5 min. Remove from heat.
Step 5
Add
Mozzarella Cheese (225 g)
and cooked
White Rice (60 g)
to skillet, stirring until cheese is melted and mixed in. Remove from heat.
Step 6
Cut off the tops off of the
Bell Peppers (4)
. Remove all seeds and veins from their centers. Place peppers upright in a small baking dish (just big enough that they fit snug together).
Step 7
Fill the peppers with the cheese and spinach filling, then place into the oven and bake uncovered for 15 minutes.
Step 8
Top each pepper with the
Parmesan Cheese (90 g)
and bake for another 10 minutes.
