Spinach and Rice Stuffed Bell Peppers

Serves 4                 

4 medium yellow, red or orange bell peppers, halved through the stem and seeds discarded

1/2 t fine sea salt, divided
4 slices bacon, diced
1 large white onion, diced
3 C cooked brown rice

1 (10 oz) package frozen chopped spinach
1 C shredded smoked Gouda cheese
1/2 t freshly ground black pepper

3 T whole wheat bread crumbs

• Preheat oven to 350.  Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level. Sprinkle peppers with 1/4 t salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.
• Meanwhile, fry bacon in a skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more.  Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5-6 minutes.  Transfer to a bowl and stir in cheese, pepper, and remaining 1/4 salt.
• Spoon mixture into bell pepper halves, putting about 1/2 C into each.  Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.