Bell Peppers stuffed with Rice, Spinach and Tomatoes

Ingredients:

4 large bell peppers(red, yellow or green)

1/2 cup sun dried tomatoes packed in olive oil or ordinary tomatoes chopped

1 tbsp olive oil

1 large bunch spinach, washed, trimmed, and coarsely chopped

1 garlic clove, minced

3-4 cups cooked long grain white or brown rice

1 tbsp minced fresh parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method:

Preheat the oven to 350F.

Slice off the top of the peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2-3 minutes, or until softened.

Remove the peppers from the water and set aside, cut side down, to drain.

Chop the tomatoes and set aside. Heat the oil in a large skillet over medium heat until hot. Add the spinach, garlic and tomatoes. Cook until the spinach is wilted, 2-3 minutes.

Add the rice, parsley and salt and pepper and stir to combine. Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the filling is hot and the peppers are tender, about 20 minutes. Serve hot with tomato sauce.

Note: This rice mixture can also be used to stuff zucchini or other vegetables. Sun dried tomatoes can be replaced by ordinary tomatoes. For more spicyness add 1/2 a tspn of cayenne pepper.

Serves 4

Tip of the day:  Remedy for Salty Curry : Wash a potato. Cut into two. Place the two halves in the curry and it will absorb the extra salt.