Veggie packed stuffed peppers

We only eat a half of a pepper with some extra rice on the side at a time. So, it's more like 6 servings for my family. This is one of my family's favorites and it's a great way to pack your meal with lots of vegetables and flavor :)

jesi.carter.1 @cook_3424882

Saved

Ingredients

3 servings

3 eachgreen bell pepper
1 tbspchicken boullion base
1 cupbrown rice
1 1/2 cupwater
2/3 cupspinach
2 clovegarlic cloves
1 canmuir glen fire roasted diced tomatoes
1/2 eachjar of pasta sauce
1/2purple onion
1carrot
2/3 cupcottage cheese
1 cupsliced mushrooms
1 1/2 cup6 cheese italian blend

Saved

Steps

1

Preheat oven to 350°F.
2

Add 1 cup of rice, 1 lg clive of garlic (minced), water, onion,olive oil and a little bit of boullion base to pot. Bring to a simmer, then cover and cook as directed on package (about 20 min)
3

Cut tops of peppers off and hollow out seeds and ribs. I like to cut thr stem out and chop up the top to add to the rice mixture.
4

Fill large pot with water and bring to simmer. Add peppers and remove from heat and cover with lid to blanch. It's completely preference on how long you want to blanch them. I like my peppers with some crunch so I leave them in about 2 minutes. Them remove from water and set aside, top down, to cool and allow any water to drip out.
5

In a pan add butter, mushrooms, spinach, carrots, 1 garlic clove, and any chopped up pepper tops. Sautee and set aside.
6

Once most of the liquid is cooked off in rice, drain any excess(this will allow rice to absorb some of the sauce while it finishes cooking in the oven). Add tomatoes, pasta sauce, sauteed veggies, and cottage cheese. Mix everything together.
7

Set peppers in glass pan, fill with rice mixture, surround peppers with remaining rice. Top with cheese and set in oven until cheese is melted and getting gold spots.
8