Ingredients
6 medium sweet red peppers1 pound lean ground beef (90% lean)1 tablespoon olive oil1 medium zucchini, chopped1 medium yellow summer squash, chopped1 medium onion, finely chopped1/3 cup finely chopped green pepper2 cups coarsely chopped fresh spinach4 garlic cloves, minced1 cup ready-to-serve long grain and wild rice1 can (8 ounces) tomato sauce1/2 cup shredded part-skim mozzarella cheese1/4 teaspoon salt3 slices reduced-fat provolone cheese, halved
Preparation
Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water.
In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings.
In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt.
Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.
