Ingredients

1 (15 oz) can tomato sauce or 2 cups tomato basil pasta sauce

1/4 cup chopped parsley

1/2 tsp red pepper flakes

3 garlic cloves, minced and divided

1/4 cup EVOO

1 medium onion, chopped

1/2 lb each lean ground beef and pork

1 (6 oz) bag spinach, stemmed

3/4 cup grated parmesan cheese

1/4 cup chopped fresh basil

4 medium sized bell peppers

kosher salt and fresh ground pepper

Preparation

  1. Preheat oven to 350. Cook tomato sauce, parsley, red pepper flakes and 1/3 of the garlic in a medium saucepan over med-hi heat until boiling. Reduce heat; simmer 10-15 min. Set aside.
  2. Cook onion and remaining garlic in 1 Tbsp hot oil in a large nonstick skillet over med-hi heat, stirring often, 2-3 minutes until onions begin to turn golden. Add both meats and cook 6-8 minutes until all pink is gone. Drain feel and set aside.
  3. Wipe skillet clean with a paper towel. Cook spinach in 1 Tbsp hot oil over low heat until wilted. Remove from heat. Stir in 1/2 cup cheese, basil, and reserved meat and sauce mixtures.
  4. Cut peppers in half lengthwise; discard seeds and membranes. Drizzle with remaining EVOO evenly inside peppers. Salt and pepper to taste. Spoon meat mixture evenly into peppers and place in lightly greased baking dish.
  5. Bake, covered for 30 minutes. Uncover and sprinkle with remaining 1/4 cup cheese. Bake for 10 minutes. Remove from oven and let stand for 5 minutes before serving.