• Prep Time 15-20 minutes
  • Cook Time 45-50 minutes
  • Serving 4


  • 6 bell peppers
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1 pound ground beef
  • 1 15-ounce can diced tomatoes
  • 1 1/2 cups cooked rice
  • 1/2 tbsp Italian seasoning
  • 2 cups baby spinach
  • 1/2 cup cheesechopped parsley


Preheat your oven to 350 degrees Fahrenheit. Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them.

Step 1

Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you’re making the stuffing. In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.

Step 2

Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.

Step 3

Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted. remove the bell peppers from the oven and use tongs to flip them over.

Step 4

Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft. Top with fresh parsley and serve.

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