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Stuffed peppers
with mushrooms




    2 large desired- colored sweet peppers, halved lengthwise
1 Tbsp olive oil
8 oz cremini and/or button mushrooms
1 cup chopped onion
16-oz. baby spinach or baby kale, coarsely chopped
Salt, black pepper, chili flakes


Way to prepare:


Preheat oven to 400ºF. Remove seeds and membranes from sweet peppers. Put the pepper halves, cut sides up in a baking dish. Heat oil in a frying pan and then add onion and mushrooms and cook and stir for 5 to 6 minutes and then gradually  add spinach and toss until wilted. Stir in salt and black pepper. Fill pepper halves with mushroom mixture. Pour ½ cup boiling water into dish. Bake covered for 25 to 30 minutes or until pepper halves are softened and filling is heated through.

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