Stuffed Pepper Halves

By Dottiejk

Ingredients

• 15 ounces tomato sauce
• 1/4 cup fresh parsley; chopped
• 1/2 teaspoon red pepper flakes
• 3 garlic clove; minced, divided
• 1/4 cup extra-virgin olive oil; divided
• 1 medium onion; chopped
• 1 pound ground meat
• 6 ounces package spinach; stemmed
• 3/4 cup parmesan cheese; divided
• 1/4 cup fresh basil
• 4 medium bell pepper
• kosher salt
• black pepper; freshly ground

Preparation

Step 1

Preheat oven to 350°F.

Cook tomato sauce, parsley, red pepper flakes and 1/3 garlic in a medium
saucepan over medium-high heat until boiling. Reduce heat; simmer 10 to 15
minutes, Set aside.

Cook onion and remaining minced garlic in 1 tablespoon hot oil in a large
nonstick skillet over medium-high heat, stirring often, 2 to 3 minutes
until onions begin to turn golden. Add ground meat; cook, stirring often, 6
to 10 minutes or until all pink is gone. Drain well; set aside.

Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoon hot oil
over low heat until wilted. Remove from heat. Stir 1/2 cup cheese, basil
and reserved tomato and meat mixtures into spinach.

Cut peppers in half lengthwise; discard seeds and membranes. Drizzle
remaining olive oil evenly inside peppers; season with salt and pepper as
desired. Spoon meat mixture evenly into peppers and place in a lightly
greased baking dish.

Bake, covered, for 30 minutes. Uncover; sprinkle remaining cheese evenly
over peppers. Bake for 10 minutes. Remove from oven. Let stand 5 minutes
before serving.