Stuffed Peppers

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 322

All ingredients ready? Let's begin!
Preheat oven to 350°F. Cut the bell peppers in half lengthwise and remove the seeds and membrane (leave the stems). Drizzle or spray with a little EVOO and coat both the inside and outside of the peppers. Sprinkle with a bit of fine sea salt. Place them upside down on a baking tray (or two) and pre-bake them for 15 minutes.
Make the stuffing by heating about 2 tablespoons of EVOO in a large skillet over medium heat, then sauté the onions and garlic for 1-2 minutes.
Add the ground beef and cook until it’s browned and any excess liquid has evaporated, separating the chunks of beef with a spatula as you go.
Once the beef has cooked and the liquid has evaporated, add the drained can of fire-roasted tomatoes or cherry tomatoes, rice, spinach, Italian seasoning, paprika, salt, and pepper. Stir for a few minutes or until the spinach has wilted.
After the 15 minutes are up, remove bell peppers from the oven and flip them using tongs. Fill the peppers with beef mixture and top with freshly grated cheddar cheese. Put them back in the oven and bake for 20 minutes or until the peppers are soft.
Serve immediately with fresh parsley or chives to garnish. Bon appetite!