Italian Stuffed Peppers

Italian Stuffed Peppers
Serves: 8
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

1 1/4 pounds ground beef
3 carrots, diced
3 celery stalks, diced
1/2 yellow onion, diced
1 large zucchini, diced
1 10 oz box of frozen chopped spinach, thawed
1 bunch of basil, chopped
1 teaspoon nutmeg
1 tablespoon of dried oregano
1 tablespoon of Italian seasoning
1 tablespoon of Kosher salt
1/4 teaspoon of red pepper flakes
3 cloves of garlic, minced
1 16 ounce crushed tomatoes
1 16 ounce can of diced tomatoes, drained
1 8 ounce can of tomato sauce
8 bell peppers (I used assorted), tops and seeds removed
1 cup Peccorino Romano, shredded
2 tablespoons of olive oil

Preheat oven to 375 F. In a large dutch oven or pot, heat olive oil over high heat. Add celery, carrots and onion and cook for 5 minutes, stirring occasionally. Add zucchini, spinach, basil, nutmeg, oregano, Italian seasoning, salt, red pepper flakes and cook for an additional 5 minutes, stirring occasionally. Add ground beef and cook until beef has browned, about 10 minutes, stirring occasionally. Add crushed tomatoes, diced tomatoes, and tomato sauce (reserving 1/4 for bottom of casserole dish) and stir to combine. Pour remainder of tomato sauce in the bottom of a casserole dish with raised edges large enough to accommodate the peppers. Fill bell peppers with meat and veggie filling and place (advice – pack that stuff in!) in casserole dish. Bake for 35 minutes. In last 5 minutes of cooking, top peppers with the Peccorino Romano cheese. Dig in.
This is a great recipe to double the portions and freeze!