Click Here to Shop our New Online Store

Spinach Meat Stuffed Peppers with Fresh Basil

Posted by in Recipes on Sep 03, 2014 . .

1 15 ounce can tomato sauce
¼ cup chopped fresh parsley
1 TBSP Olive Cart Habanero Garlic Heat
3 cloves garlic, minced and divided
1/8 cup Olive Cart Basil Leaf olive oil
1/8 cup Olive Cart  Slow Roasted Garlic olive oil
1 medium onion, chopped
½ lb lean ground beef
½ lb lean ground pork
1 6 ounce bag spinach, steamed
¾ cup grated parmesan, divided
1/2 cup chopped fresh basil
4 medium-sized bell peppers
Kosher salt
Freshly ground pepper
Olive Cart Basil Parmesan olive oil (for drizzling)

1)      Preheat oven to 350.  Bring tomoto sauce pasley, Habanero Garlic Heat and 1/3 of garlic  in a medium size pot to a boil.  Reduce heat and simmer 15 minutes.

2)      Cook onion and remaining minced garlic in Basil Leaf oil in a large hot skillet on medium heat, until onions are translucent.  Add ground meats, stirring often, cook until all pink is gone (approximately 7 minutes).  Drain well and set aside.

3)      Wipe skillet clean with paper towel.  Cook spinach in Slow Roasted Garlic oil over low heat just until wilted.  Remove from heat, stir in reserved meat mixture, ½ cup cheese, ¼ chopped basil.

4)      Cut peppers in half lengthwise, remove seeds and membranes.  Drizzle with Basil Parmesan Oil, season with salt and pepper, then spoon meat mixture into shells.  Place in a lightly greased baking dish.

5)      Bake uncovered for 30 minutes.  Sprinkle with remaining cheese and bake an additional 10 minutes.

6)      Let stand for 5 minutes.  Drizzle with additional Basil Parmesan oil if desired and additional chopped basil to garnish.