Spinach & Meat Stuffed Peppers-Carb Free - cooking recipe

Ingredients

1 (15 ounce) can tomato sauce
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
3 garlic cloves, minced and divided
1/4 cup extra-virgin olive oil, divided
1 medium onion, chopped
1/2 lb lean ground beef
1/2 lb ground pork
1 (6 ounce) bag Baby Spinach
3/4 cup grated parmesan cheese or 3/4 cup romano cheese
1/4 cup chopped fresh basil
4 medium bell peppers (any color)
salt
pepper

Preparation

Preheat oven to 350 degrees. Cook tomato sauce, parsley, red pepper flakes and 1/3 of garlic in a medium saucepan over medium-high heat until boiling. Reduce heat, simmer 10 to 15 minutes. Set aside.
Cook onion and remaining minced garlic in 1 tablespoons hot oil in a large nonstick skillet over medium-high heat, stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats, cook, stirring often, 6 to 8 minutes or until all pink is gone. Drain well, set aside.
Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoons hot oil over low heat until wilted. Remove from heat. Stir 1/2 cup cheese, basil and reserved tomato and meat mixtures into spinach.
Cut peppers in half lengthwise; discard seeds and membranes. Drizzle remaining olive oil evenly inside peppers, season with salt and pepper as desired. Spoon meat mixture evenly into peppers and place in a lightly greased baking dish.
Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over peppers. Bake for 10 minutes. Remove from oven. Let stand 5 minutes before serving.