Stuffed Bell Peppers

This is a great week night dish that is full of flavor and doesn't require a lot of preparation. There are so many variations on it that you use it as a staple dish and change it up once in a while. Also is it a very good pot lock dish, reheats great!

You will need 5 bell peppers, one pound of organic ground beef and two pounds of fresh baby spinach.

Start by sauteing spinach with olive oil just to wilt it down a bit for a few minutes.

Cool it down and mix with ground beef. Add two eggs to it salt and pepper and mix it well. If you like you can also add cooked rice or Bulgar wheat to it.

Cut bell peppers in half and clean insides from seeds and ribs. Season it with salt, pepper and olive oil.

Staff with prepared beef and spinach mixture then add one table spoon of you favorite jar marinara sauce and top with grated Gruyere or mozzarella cheese and Parmesan cheese.

Place all peppers in a over proof casserole dish and place into preheated to 375 degrees oven for one hour. Enjoy!