Vegetarian Stuffed Peppers

I have certain meals that I'd refer to as "fallbacks".

Let me explain. 

We all know those days where we get home from work/school/maybe-both and we just want to collapse on our bed and have someone spoon-feed us chocolate cake. Maybe with caramel and whipped cream on top, because let's be honest here. But then, as we walk through the door, we realize that we still need to do x number of chores and clean the bathroom floor and make a meal that provides something besides pure sugar for us (and probably our family).

Hence where fallbacks come in. These are dishes that are easy and no-fuss, that I have made so many times that I know I can count on them to come out perfectly. Plus, they're delicious, not to mention healthy. A lot of healthy cooking can require a bit of thinking-- my fallback meals don't. It's just saute a bit here, boil a little there, shove in the oven and then eat. After a long day, not much is better.  

Stuffed peppers are my number one fallback meal (besides hummus and steamed vegetables, which doesn't really count as a recipe so). These are bright bell peppers packed to the brim with a fragrant saute of onions, tomato, spinach, and plenty of spices. Add in some cheese for some salty, gooey goodness and BAM! you have a meal. Bonus: these are packed with tons of protein and are under 150 calories per pepper. Low fat, low sodium, yadayada you get the point. They're awesome. Without the cheese they have the potential to be vegan, too, so yay!

P.S.
Did I mention that they're pretty?

Vegetarian Stuffed Peppers
Serves 4        Serving Size: 1 bell pepper

Ingredients:

• 4 bell peppers, any color
• 1 medium yellow onion, diced
• 2tsp olive oil
• 1 large tomato, cored and chopped
• 1/4c. sliced green onions
• 1 (9oz) package frozen spinach, thawed according to package directions and squeezed of all liquid
• 1/4tsp salt
• 1/2tsp pepper
• 1/4tsp garlic powder
• 1/4tsp paprika
• 1/3c. reduced fat feta cheese
• 1/4c. shredded skim mozzarella cheese

Instructions:

1. Bring a large pot of water to a boil.
2. Take peppers and cut off just the very top (see photo). Take out any membranes or seeds. Place peppers in the water (fully submerged) and boil for five minutes [this ensures they are soft enough to cut through]. Remove from water and let cool.
   
3. Preheat oven to 375F.
4. While peppers cool, saute onion in olive oil over medium heat for five minutes. Add tomato, green onion, spinach, and all the spices. Remove from heat and transfer to a large bowl. Let cool. Add in feta cheese and mix to evenly distribute.
5. Place peppers in a medium baking dish coated with cooking spray. They should be standing up (open side facing the ceiling) and cozy with each other (sides touching). Divide filling evenly among the peppers. You will have to pack it in, and that's ok. 
6. Top each pepper with 1 tablespoon mozzarella. Bake for 20-30 minutes, or until heated through with bubbling cheese on top.

Nutrition Facts
Sodium: 393 mg
Total Fat: 5g
         Saturated: 2g
         Mono: 2g
         Trans:0g
Sugar: 11g
Protein: 9g
Calories: 147