What You’ll Need:

• 6 Great Lakes Organic Bell Peppers {Red / Yellow / Orange}
• lean ground beef
• 1 tbsp. olive oil
• 1 medium zucchini, chopped
• 1 medium yellow summer squash, chopped
• 1 medium onion, finely chopped
• 1/3 cup finely chopped Great Lakes Green Organic Bell 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 mozzarella cheese
• 1/4 tsp. salt
• 3 Slices reduced-fat provolone cheese, halved

The Steps:

1. Preheat your oven to 175°C (350°F). Cut and discard tops from the bell 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. Pour off drippings.
3. In same pan, heat oil over medium heat; sauté zucchini, yellow squash, onion and green pepper until tender, about 4 – 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt.
4. Place bell peppers in a greased 8-inch square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35 – 40 minutes. Top with provolone cheese; then bake uncovered, until cheese is melted, approx. 5 minutes.