Ingredients

• 6 bell peppers, cut in half lengthwise and seeds removed
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• ½ yellow onion, diced
• 1 pound ground beef
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2 cups baby spinach, roughly chopped
• 1½ cups cooked rice
• ½ tablespoon Italian seasoning
• Kosher salt and ground black pepper, to taste
• ½ cup Monterey Jack or cheddar cheese
• Chopped parsley, for garnish

Instructions

1. Roast the peppers first.
   Heat the oven to 350°F (175°C). Arrange the halved peppers on a baking pan after removing the seeds and membranes. Drizzle them with 1 tablespoon of olive oil, rubbing it over both the inside and outside surfaces. Place them cut-side down and bake for 15 minutes.
2. Soften the aromatics.
   While the peppers are roasting, warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant and slightly tender.
3. Cook the beef.
   Add the ground beef to the skillet and cook until fully browned, breaking it apart with a spatula as it cooks.
4. Build the filling.
   If needed, pour off any excess liquid from the pan. Stir in the diced tomatoes, cooked rice, chopped spinach, Italian seasoning, salt, and pepper. Cook for 1–2 minutes, just until the spinach wilts and everything is well combined.
5. Stuff and bake.
   Take the peppers out of the oven and flip them over. Spoon the beef mixture evenly into each pepper half, then sprinkle cheese over the top. Return the pan to the oven and bake for another 15–20 minutes, until the peppers are tender.
6. Finish and serve.
   Sprinkle with fresh parsley just before serving.

• One serving equals two pepper halves.
• You can use either two casserole dishes or one large half-sheet pan.
• Lean ground beef works best to minimize excess grease, but fattier beef may require draining.
• To make 1½ cups of cooked rice, cook about ½ cup of dry rice. Microwaveable rice also works as a shortcut.
• Freezing: Store cooked peppers in the freezer for up to 3 months. If stacking, separate layers with parchment paper.
• Reheating: Bake straight from frozen at 350°F for 10–15 minutes, or microwave for 3–4 minutes. Thawing overnight in the fridge will shorten reheating time.