I have made this recipe before and it is definitely one that I will be making again. I substituted the lean ground beef with extra lean ground turkey, but some people just prefer the taste of beef over turkey so you can certainly stick with the beef. I know it may look like a lot of work, but trust me, you'll love how it tastes! I hope you all enjoy this recipe as much as I did! Enjoy!
Ingredients:
- 3 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 6 medium zucchini, chopped
- 1 1/2 medium onions, chopped
- 18 oz. 95% lean ground beef
- 1 1/2 24-oz. jars pasta sauce
- 1 1/2 cup canned low-sodium Great Northern beans (rinsed)
- 6 cups baby spinach
- 12 bell peppers (red, orange, or green)
- 12 tbsp. grated parmesan cheese
- Baking dish (9 x 13)
- Sauce pan
- Preheat oven to 350 degrees. Place a medium-sized sauce pan over medium heat. Add olive oil and garlic. Once garlic browns slightly, add zucchini and onions. Sauté until onions become translucent.
- Add ground beef, stir, and cook until beef is browned. Mix in pasta sauce, beans, and baby spinach. Turn heat to low and simmer for 10 minutes.
- While the sauce is simmering, slice the tops off the peppers and remove core, seeds, and white membrane from inside peppers. Place peppers in a 9 x 13 baking dish with 1/4 inch of water in the pan.
- Fill each pepper with meat/vegetable sauce. Bake in the oven for 30 minutes. Spoon 1 tbsp. of cheese onto each pepper, then bake for another 10 minutes.
Photo and Recipe: muscleandfitness
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