Stuffed Peppers

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  4 Bell Pepper(476g)
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  1 lbs 90/10 Ground Beef

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

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  1 Yellow Onion(110g)
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  2 tsp Italian seasoning
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  1 tsp Cumin, Ground
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  1 tsp Garlic powder
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  0.8 tsp 3/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 cup Spinach
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  15 oz Canned Diced Tomatoes
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  1 cup Rice, Brown, Long-Grain
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  0.5 cup Cheddar Cheese
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  0.5 cup Cheese, Pepper Jack
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  Parsley, Fresh

Instructions

1. 1Cook the brown rice according to package directions; set aside.
2. 2Cut the bell peppers in half lengthwise through the stem and remove seeds and membranes. Set aside.
3. 3Heat 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.
4. 4Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Cook 30 seconds until fragrant.
5. 5Add 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.
6. 6Remove 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.
7. 7Spoon the filling evenly into each bell pepper half, mounding slightly, then top each with remaining cheddar and pepper jack cheese. Arrange 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.