Roasted Stuffed Peppers

My husband and I have made a commitment to each other to focus on our health – which has included eating healthier home cooked meals, incorporating more vegetables and less processed food. I have always wanted to try stuffed peppers but I was not a fan of the recipes we were finding. So we made up our own (I wanted quinoa but the hubby won and we used rice). I hope you enjoy this one as much as we did!

Ingredients

two large green peppers
4 slices of provolone
rice (amount varies depending on size of pepper – enough to fill the peppers)
mushrooms, tomatoes, onions (amount varies depending on size of pepper – enough to fill the peppers)
1 tsp of extra virgin olive oil

Directions

Preheat oven to 375 F.
Cut the tops off of the two peppers and remove the seeds.
Place a slice of provolone into each green pepper.

In a small pan place about 1 tsp of olive oil and on light heat cook the tomatoes, mushrooms and onions until golden brown.
Add the rice, mix and continue to cook for roughly one to two minutes.
Carefully spoon the rice mixture into the green peppers.

Cover each green pepper with a slice of provolone. Place in oven and cook until the top is a golden brown. This will take roughly 40-45 minutes depending on the strength of your oven.