Vegetable & Beef Stuffed Red Peppers

• 6 medium sweet red peppers
• 1 pound lean ground beef (90% lean)
• 1 tablespoon olive oil
• 1 medium zucchini, chopped
• 1 medium yellow summer squash, chopped
• 1 medium onion, finely chopped
• 1/3 cup finely chopped green pepper
• 2 cups coarsely chopped fresh spinach
• 4 garlic cloves, minced
• 1 cup ready-to-serve long grain and wild rice
• 1 can (8 ounces) tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 teaspoon salt
• 3 slices reduced-fat provolone cheese, halved

1. Preheat oven to 350u0b0. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water.
2. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings.
3. In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt.
4. Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

sweet red peppers, ground beef, olive oil, zucchini, onion, green pepper, fresh spinach, garlic, readytoserve, tomato sauce, mozzarella cheese, salt, provolone cheese

Taken from www.tasteofhome.com/recipes/vegetable-beef-stuffed-red-peppers/ (may not work)