Italian Stuffed Peppers | Natalie Cooks

Ingredients

• 4 medium-large bell peppers ((about 1.5 lbs), cut in half lengthwise, seeds and stems removed)
• 2 carrots, trimmed, ( quartered)
• 2 celery stalks, trimmed, ( quartered)
• ½ yellow onion, ( quartered)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp kosher salt, (divided)
• 1 lb lean ground beef*
• ½ cup red wine or chicken broth ((see note)**)
• 3 cups finely chopped spinach or kale ((or use 2 cups frozen))
• 1 cup (4-4.5 oz) grated parmesan
• 1 cup marinara
• Grated cheese, (for topping (more parm or other melty cheese like mozzarella or cheddar all work))
• *I like to use 93% lean beef for these so it’s not too greasy. You could also use ground chicken, turkey, pork, or a mixture (see substitutions section).
• **You can skip this step if you don’t have wine or broth on hand.