Savory Beef and Spinach Stuffed Bell Peppers

- 4 large bell peppers (any color: red, yellow, green, or orange) - 1 pound lean ground beef - 2 cups fresh spinach, chopped - 1 cup cooked rice (white or brown) - 1 onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon paprika - 1 cup shredded cheese (cheddar or mozzarella) - Salt and pepper, to taste - Olive oil for cooking

Discover the deliciousness of savory beef and spinach stuffed bell peppers, a perfect meal that combines vibrant flavors and wholesome ingredients. This recipe features lean ground beef and nutritious spinach, all nestled in colorful peppers. Ideal for family dinners or meal prepping, these stuffed peppers are versatile and satisfying. Enjoy a balanced dish that allows for creative variations while providing essential nutrients. Make it your way and impress everyone at the table!

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Ingredients

4 large bell peppers (any color)

1 lb ground beef (85% lean)

2 cups fresh spinach, roughly chopped

1 cup cooked rice (white or brown)

1 small onion, finely chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with garlic and onion, drained

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1 cup shredded mozzarella cheese

2 tablespoons olive oil

Fresh basil or parsley, for garnish (optional)

Instructions

Preparation of Bell Peppers:

- Preheat the oven to 375°F (190°C).

- Slice the tops off the bell peppers and remove the seeds and membranes. Brush the outside with a little olive oil and place them in a baking dish.

Cook the Beef:

- In a large skillet over medium heat, add 2 tablespoons of olive oil.

- Add the chopped onion and minced garlic, cooking until the onion becomes translucent (about 3-4 minutes).

- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula (about 6-8 minutes).

Combine the Filling:

- Stir in the chopped spinach and cooked rice into the skillet with the beef mixture.

- Add the drained diced tomatoes, Italian seasoning, crushed red pepper flakes (if using), and season with salt and pepper.

- Cook for an additional 2-3 minutes until the spinach wilts.

Assemble the Peppers:

- Evenly fill each prepared bell pepper with the beef and spinach mixture.

- Top each stuffed pepper with shredded mozzarella cheese.

Bake:

- Pour a little water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers.

- Cover with aluminum foil and bake in the preheated oven for 25 minutes.

- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.