Stuffed Peppers

Ingredients

• 6 bell peppers (cut in half lengthwise and seeds removed)
• 3 tablespoon 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 garnishing)

Steps

1. Heat the oven to 350°F. Rub the pepper halves with 1 tablespoon oil and roast them cut side down while you make the filling.
2. Cook the onion and garlic in the rest of the oil for about 2 minutes.
3. Add the beef and brown it, then drain off extra liquid.
4. Stir in the tomatoes, rice, spinach, Italian seasoning, salt, and pepper until the spinach wilts.
5. Flip the peppers, fill them, top with cheese, and bake 15 to 20 minutes. Finish with parsley.