Stuffed Peppers

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  Bell Pepper
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  90/10 Ground Beef(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Yellow Onion
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  Italian seasoning(10g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  3/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Spinach(480g)
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  Canned Diced Tomatoes
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  Rice, Brown, Long-Grain(240g)
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  Cheddar Cheese(120g)
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  Cheese, Pepper Jack(120g)
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  Parsley, Fresh

Instructions

1. 1Cut the bell peppers in half lengthwise through the stem and remove seeds and membranes. Set aside.
2. 2Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat into small pieces with a spoon. Cook 6–8 minutes, stirring occasionally, until the beef is browned with no pink remaining and the onion is tender. Drain excess fat.
3. 3Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Cook 30 seconds until fragrant.
4. 4Add the fresh spinach in handfuls, stirring until wilted, 1–2 minutes total. Pour in the canned diced tomatoes with their juices and simmer 1 minute.
5. 5Remove from heat. Stir in the cooked brown rice, half of the shredded cheddar, and half of the pepper jack cheese until combined. Taste and adjust seasoning with salt and pepper as needed.
6. 6Spoon the filling evenly into each bell pepper half, mounding slightly, then top each with remaining cheddar and pepper jack cheese.
7. 7Arrange filled peppers in a baking dish, pour water around the outside edges until the bottom is barely covered, then bake uncovered at 375°F for 30–35 minutes until the pepper flesh is tender and the cheese is melted and golden.
8. 8Divide evenly into 4 airtight containers while hot (2 pepper halves per container), top with fresh parsley, and cool before refrigerating.