Ummmmm, no. Heavens no, not the hand wash.
Immediately, I decided to use marinara. I had a 3-cup bag in the freezer, which turned out to be perfect. However, now my Mexican peppers were Italian. I wasn't too upset, as mushrooms, spinach, and rice go just as well with an Italian sauce as they do a Mexican sauce. I threw the Mexican cheese back in the fridge, and grabbed some mozzarella. Screw the store bought cilantro, I thought, as I put it back in the crisper drawer. I pranced outside and cut some fresh parsley.
There. Now I had myself Italian ingredients instead of Mexican.
Ok, I know I'll get an email from my dad if I don't mention this, but iz is the slang word for is. Why don't I just use the correct term?
Cuz I'm the writer, and I can slang if I want to! (shakes fist at sky)
Guess what friends? The hubby is on vacation! He doesn't have to go back to work for 2 whole weeks. Yippee! We officially have no plans. I plan on making him run quite a bit though, so we can enter a turkey trot of some sorts closer to Thanksgiving. Other fun vacation plans include giving the dogs a bath and cleaning the basement. Doesn't that sound like a fun vacation? Don't worry, I'll bake him some sort of treat to make up for all the work I make him do :-)
Have a great day everyone!
2 tsp olive oil
1/2 red onion, chopped
8 ounces mushrooms, sliced
2 1/2 cups Marinara (substitute your favorite jarred sauce here if desired)
1 1/2 cups white rice, cooked
8 ounces fresh spinach
1 1/2 cups mozzarella cheese, shredded (plus more for topping)
2-3 tablespoons panko (plus a little more for topping)
4 bell peppers, hollowed out
2 tbsp fresh parsley, chopped
1. Preheat oven to 375º. Lightly coat a 8 x 8 pan with cooking spray, set aside.
2. Heat olive oil in a large skillet. When warm, add onions and mushrooms. Sauté for 3-5 minutes, or until veggies soften. Add marinara, stir to combine. Add rice, stir to combine.
3. When marinara mixture is warm, add fresh spinach. Stir for 1-2 minutes, or until spinach starts to wilt. Remove pan from heat, stir in cheese and panko.
4. Place bell peppers in prepared pan. Divide rice mixture between the 4 peppers. Top each pepper with a little more panko and a little more cheese. Cover the pan with aluminum foil. Bake for 30 minutes.
5. Remove aluminum foil from pan. Place pan back in the oven for 10-15 minutes, or until cheese is melted and peppers are tender. Remove pan from oven, top peppers with a little fresh parsley. Serve immediately!
|Recipe adapted from Pinch of Yum.|
Linked to: Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday