• prep: 35 min
• cook: 40 min
• total: 1 hr 15 min

servings:

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

• 6 medium sweet red peppers
• 1 pound lean ground beef (90% lean)
• 1 tablespoon olive oil
• 1 medium zucchini, chopped
• 1 medium yellow summer squash, chopped
• 1 medium onion, finely chopped
• 1/3 cup finely chopped green pepper
• 2 cups coarsely chopped fresh spinach
• 4 garlic cloves, minced
• 1 cup ready-to-serve long grain and wild rice
• 1 can (8 ounces) tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 teaspoon salt
• 3 slices reduced-fat provolone cheese, halved

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