Stuffed Peppers with Beef Rice spinach and Cheese
"From Our Home to Yours"
Ozark First Church of the Nazarene
2004
4 Long chili pepper, or Bell Peppers
1 Tablespoon Olive Oil, plus a little for drizzling
3 cups Spanish style Rice-A-Roni, cooked
10 oz Fresh spinach, stems removed and coarsely chopped
2 cups Monterey Jack Cheese
Salt and Pepper
1 Garlic Clove, cracked
1 cup Tomato Sauce
Seed Peppers. Drizzle peppers with a little oil and grill over medium heat 3 to 4 minutes, until tender. Transfer to a baking sheet, hollow side up. Add oil and garlic to skillet and heat over medium heat. Add spinach in bunches until it is wilted and giving off liquid. Season greens with Salt and pepper. Remove and drain, set aside. Add tomato sauce to rice and heat through. Pile spinach and rice mix onto peppers, mounding them up in the center of each pepper. top liberally with grated cheese and melt cheese under oven broiler 3 to 5 minutes, then serve.
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