Stuffed Peppers

Stuffed Peppers

4 bell peppers (any color), halved and cored, seeds removed
1 pound ground sirloin

 1 yellow onion, diced
3 cloves garlic, minced
2 cups diced summer squash
2 cups baby spinach
1 heaping tablespoon tomato paste
1 28-ounce can crushed tomatoes
1 cup cooked farro (rice, couscous or quinoa would work, too)
Breadcrumbs for topping
1 tablespoon Parmesan for topping
olive oil, to taste
salt and pepper, to taste

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil.  Boil the halved peppers for five minutes, before draining and cooling them (cut side down).

Meanwhile, in a large skillet, brown the ground sirloin, seasoning to taste with salt and pepper.  When the beef is no longer pink, add the onion, garlic, squash and cook for several minutes, until the vegetables are softened. Add the tomato paste, crushed tomatoes and cooked farro, simmer for 15 minutes.  Add the spinach, and cook until the spinach is wilted. Taste and add salt and pepper, to taste, if needed.

Divide the mixture among the halved peppers.  Arrange the stuffed peppers in a baking dish.  Top with bread crumbs and parmesan.  Drizzle the peppers with olive oil and top with salt and pepper, to taste.  Bake the peppers for 30 minutes, or until the breadcrumbs are toasted and the peppers and filling are heated through.

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