Ingredients

• 6 bell peppers, sliced lengthwise and seeded
• 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
• 1 ½ 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). Brush the inside and outside of the pepper halves with 1 tablespoon of olive oil. Place them cut-side down in one large sheet pan or two baking dishes. Bake for 15 minutes, then remove from the oven.
2. Sauté the aromatics.
   While the peppers roast, warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for about 2 minutes, just until softened.
3. Cook the beef.
   Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
4. Build the filling.
   If needed, drain off excess liquid. Stir in the diced tomatoes, cooked rice, spinach, Italian seasoning, salt, and pepper. Cook for 1–2 minutes, stirring, until the spinach wilts.
5. Stuff and bake.
   Turn the roasted peppers right-side up using tongs. Spoon the beef mixture evenly into each pepper half and sprinkle cheese over the top. Return to the oven and bake for 15–20 minutes, until the peppers are tender.
6. Finish and serve.
   Garnish with chopped parsley just before serving.

• One serving equals two pepper halves.
• You can bake these in two casserole dishes or one large half-sheet pan.
• Lean ground beef minimizes the need to drain grease, but higher-fat beef may require draining.
• To get 1 ½ cups cooked rice, cook about ½ cup dry rice. Microwaveable rice also works well.
• Freezer-friendly: Freeze for up to 3 months. Separate layers with parchment paper if stacking.
• Reheating: Bake frozen peppers at 350°F for 10–15 minutes, or microwave for 3–4 minutes. Thawing overnight in the fridge shortens reheating time.