Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Heat a large skillet on medium heat.
3.
Pour in half of the
Extra-Virgin Olive Oil (2 Tbsp)
and saute together the
Zucchini (1 cup)
,
Leeks (1/3 cup)
,
Celery (1/3 cup)
, and
Garlic (1 tsp)
until the garlic starts to brown.
4.
Add the rest of the
Extra-Virgin Olive Oil (2 Tbsp)
, the
Fresh Parsley (2 Tbsp)
,
Dried Marjoram (1/2 tsp)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
, and then the
Fresh Baby Spinach (11 1/3 cups)
. Stir until spinach is wilted, around 5 min. Remove from heat.
5.
Add
Mozzarella Cheese (2 cups)
and
White Rice (1 cup)
to skillet, stirring until cheese is melted and mixed in. Remove from heat.
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).
7.
Fill the peppers with the cheese and spinach filling, then place into the oven and bake uncovered for 15 minutes.
8.
Top each pepper with the
Parmesan Cheese (1 cup)
and bake for another 10 minutes.