- 2 large desired- colored sweet peppers, halved lengthwise
- 1 Tbsp olive oil
- 8 oz cremini and/or button mushrooms
- 1 cup chopped onion
- 16-oz. baby spinach or baby kale, coarsely chopped
- Salt, black pepper, chili flakes
Way to prepare:
Preheat oven to 400ºF. Remove seeds and membranes from sweet peppers. Put the pepper halves, cut sides up in a baking dish. Heat oil in a frying pan and then add onion and mushrooms and cook and stir for 5 to 6 minutes and then gradually add spinach and toss until wilted. Stir in salt and black pepper. Fill pepper halves with mushroom mixture. Pour ½ cup boiling water into dish. Bake covered for 25 to 30 minutes or until pepper halves are softened and filling is heated through.
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