Recipe from food blog, “Hungry Happens”

Serves 6

2 tbsp olive oil
4 scallions, diced
8 oz baby spinach, rough chop
salt and pepper to taste
2 large cloves garlic, minced
3 small bell peppers, halved
1 egg
1 cup crumbled Greek feta cheese
1/4 heaping cup grated parmesan cheese
1 tbsp breadcrumbs
1/4 cup parsley, chopped
3 tbsp dill, chopped
1½ cups shredded mozarella
chili pepper flakes to garnish

Preheat your oven to 400°F.
Spray the outside of each bell pepper halve with olive oil to coat with your hands and then transfer to a baking dish.

In a medium skillet, heat your 2 tbs olive oil on medium. Add in the scallions and stir for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the baby spinach and stir for 1 minute to just wilt – season with salt and pepper to taste.

In a large bowl, lightly beat your egg, then add in the feta, parmesan, breadcrumbs and mix to combine. Then add in the spinach mixture, dill, parsley and salt and pepper to taste. Mix to combine. Scoop this mixture into your bell pepper halves, cover the dish with aluminum foil and bake for 30 minutes.

Remove from oven and sprinkle with mozzarella and bake for another 15 minutes.