Nathan Kingsley of Whole Foods joined Good Day to share a recipe for spinach and rice stuffed bell peppers.
Spinach and Rice Stuffed Bell Peppers
This is comfort food at its best, starring the wonderful flavor and aroma of smoked Gouda cheese and bacon. For a veggie version, replace the bacon with sautéed shiitake mushrooms or diced sundried tomatoes.
4 medium yellow, red or orange bell peppers, halved through the stem and seeds discarded
1/2 teaspoon fine sea salt, divided
4 slices bacon, diced
1 large white onion, diced
3 cups cooked brown rice (about 14 ounces) (use frozen 365 Everyday Value Organic Brown Rice, or cook it from scratch)
1 (10-ounce) package frozen chopped spinach
1 cup shredded smoked Gouda cheese
1/2 teaspoon freshly ground black pepper
3 tablespoons whole wheat bread crumbs
Preheat the oven to 350°F. Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level. Sprinkle peppers with 1/4 teaspoon salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.
Meanwhile, fry bacon in a large skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more. Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5 to 6 minutes. Transfer to a bowl and stir in Gouda, pepper and remaining 1/4 teaspoon salt. Spoon mixture into bell pepper halves, putting about 1/2 cup into each. Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.