Stuffed Peppers

Image of PHA stuffed peppers


  • 1 teaspoon olive oil
  • ½ onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning blend
  • Salt and pepper to taste
  • 4 cups fresh spinach
  • 2 roma tomatoes, chopped
  • 1 can white beans, drained and rinsed
  • 2 cups cooked brown rice
  • ½ lemon, juiced
  • 4 red bell peppers, cut in half and seeds/membranes removed
  • ½ cup shredded mozzarella cheese


  1. Preheat the oven to 350.
  2. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for about 2 minutes until softened. Add the garlic, Italian seasoning blend, salt and pepper and cook for another minute.
  3. Add the spinach and stir until wilted. Add the white beans, chopped tomato, cooked brown rice, and lemon juice. Stir well to combine.
  4. Stuff each pepper half with the filling mixture, place the stuffed peppers in a casserole dish or baking sheet and bake for 25-30 minutes.
  5. Remove from oven, top with mozzarella cheese. Broil in the oven until the cheese is melted.