Let’s Cook

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

mobile-close-yellow
Resources

Let’s Cook

share

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

Miss Vanessa’s Spinach Stuffed Peppers

MAKES 6 SERVINGS

INGREDIENTS

3 bell peppers, roasted and cut in half

3 cups spinach, chopped

2 cloves garlic, minced

½ onion, chopped

2 cups rice, cooked

1 cup cheese, grated

¼ cup breadcrumbs

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

herbs and spices to taste

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In large saute pan cook onions and garlic in olive oil until soft and translucent.
  3. Add spinach, salt and pepper and cook an additional 1 minute. 
  4. Stir in cooked rice and ½ the cheese and stir to combine. Remove from heat.
  5. Sprinkle insides of roasted pepper with salt and pepper and fill halves with rice mixture.
  6. Place peppers, filled sides facing up in a baking dish, sprinkle with breadcrumbs and remaining cheese. Add ¼ cup of water to dish.
  7. Bake covered for 30 minutes, remove cover and bake additional 10 minutes til tops are browned