Veggie Stuffed Bell Peppers

*Use organic ingredients

4 whole bell peppers any color
2 cups of white mushrooms, sliced
1 whole zuchinni, chopped
1 whole white onion, sliced
5 garlic cloves finely chopped
2 large handfuls of spinach
1 whole tomato chopped
1/2 can of tomato paste
1/4 cup water
Olive oil




Over medium heat, add drizzle olive oil on a sauce pan and add in chopped garlic and sliced onions. Stir occasionally until carmelized. Then add in zuchinni, mushrooms, chopped tomatoes, tomato paste, and water. Stir occasionally until zuchinni and mushrooms are tender, about 10 mins. Turn off the stove and mix in spinach to the hot contents.

Next, cut off the very tops of the bell peppers and clean out all seeds and excess skin from the inside. Stuff the peppers with the filling that you made you just made. Place in the oven and broil on low for about 10 mins. Keep an eye on your peppers to make sure the tops don't burn, you just want them to start to brown. If youd like serve with some cheese for extra flavor! You can even put the cheese on just before you broil the peppers for a crunchy top.

Serves 4