Brown Rice Stuffed Peppers

Deselect All

4 medium red, yellow or orange bell peppers

1 1/4 teaspoons kosher salt, divided

2 tablespoons olive oil

Half a pound plant-based ground meat, such as Beyond Meat

2 shallots, chopped

1 fennel, cut into 1/3-inch pieces

1/4 teaspoon dried oregano

1 1/2 cups cooked brown rice

One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand

1 cup baby spinach, chopped

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup fresh basil leaves, chopped

1/4 teaspoon freshly ground black pepper

3/4 cup grated Provolone piccante cheese or mozzarella cheese