6 bell peppers, variety of colors (red, green, and orange)
3 1/2 cups uncooked brown rice
1 10oz package frozen chopped spinach
1/2 cup sun dried tomatoes, roughly chopped
1 medium white onion, diced
12 oz sugar-free tomato sauce
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 375 degrees.
Remove the tops of the bell peppers and seeds. Set aside. Discard tops and innards.
Cook brown rice according to the directions on the package.
In a large skillet, stir together white onions, tomato sauce, basil, oregano, thyme, salt, and black pepper. Cook over medium heat until warm. Once warm, add frozen spinach. Cook until spinach is cooked through, approximately 3 to 5 minutes.
Remove from heat. Stir in rice and sundried tomatoes.
Place peppers cut side up in a baking dish. Add ½ cup water to the bottom of the dish. Fill each pepper with the rice and spinach mixture. Cover with aluminium foil.
Bake 25 to 30 minutes, until the peppers, are crisp-tender. Remove from oven. Serve immediately.