Poivrons farcis au riz sauvage et au fromage

Ingrédients

• 6 bell peppers (green, red, orange and/or yellow, tops removed and seeded)
• 2 tablespoons olive oil
• 1/2 onion (diced)
• 1 cup bell peppers (diced )
• 1 cup mushrooms (sliced )
• 2 teaspoons minced garlic
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 2 cups wild rice (cooked )
• 14 ounces diced tomatoes (drained)
• 2 tablespoons tomato paste
• 1/2 teaspoon dried tarragon leaves
• Salt and pepper (to taste)
• 1 cup fresh baby spinach
• 1 cup Parmesan cheese (shredded, divided)
• 1/2 cup mozzarella cheese (shredded)
• 1 can (8 oz tomato sauce)

Préparation

1. 1

   Heat oven to 350 degrees F. Place peppers cut-side up in a baking dish. Cover dish tightly with foil. Bake peppers 30 minutes until soft, but not falling apart.

2. 2

   Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add diced onion, bell peppers, mushrooms and garlic. Cook 10 minutes, stirring often, until onions are soft and mushrooms begin to brown.

3. 3

   Add diced zucchini, yellow squash, cooked wild rice and diced tomatoes. Cook another 10 minutes until all vegetables are tender. Stir in tomato paste, dried tarragon and salt and pepper to taste.

4. 4

   Remove from heat. Stir in baby spinach and 1/2 cup shredded Parmesan cheese. Spoon vegetable mixture evenly into peppers. Top with remaining 1/2 cup shredded Parmesan cheese and shredded mozzarella cheese. Pour tomato sauce in bottom of baking dish.

5. 5

   Bake peppers another 15 minutes until warmed through and cheese is melted.