Contributor: Mike Roussell, Ph.D.
Goal: Mass Building
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 tbsp extra-virgin olive oil</li>
<li>3 cloves garlic, minced</li>
<li>6 medium zucchini, chopped</li>
<li>1½ medium onions, chopped</li>
<li>18 oz 95% lean ground beef</li>
<li>1½ 24-oz jars pasta sauce</li>
<li>1½ cup canned low-sodium Great Northern beans (rinsed)</li>
<li>6 cups baby spinach</li>
<li>12 bell peppers (red, orange, or green)</li>
<li>12 tbsp grated parmesan cheese</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 350°. Place a medium-size sauce pan over medium heat. Add olive oil and garlic. Once garlic browns slightly, add zucchini and onions. Sauté until onions become translucent.</li>
<li>Add ground beef, stir, and cook until beef is browned. Mix in pasta sauce, beans, and baby spinach. Turn heat to low and simmer for 10 minutes.</li>
<li>While the sauce is simmering, slice the tops off the peppers and remove core, seeds, and white membrane from inside peppers. Place peppers in a 9-by-13 baking dish with ¼ inch of water in the pan.</li>
<li>Fill each pepper with meat/vegetable sauce. Bake in the oven for 30 minutes. Spoon 1 tbsp of cheese onto each pepper, then bake for another 10 minutes.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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