Stuffed Bell Peppers

- 4 large Red or yellow bell peppers
- 454g / 16oz 80/20 grass-fed Ground beef
- 120ml / 0.5 cup chopped Red or yellow onion
- 454g / 16oz drained Diced tomatoes
- 1 tsp Worcestershire sauce
- 1 tsp Paprika
- 240ml / 1 cup roughly chopped Baby spinach
- 360ml / 1.5 cups Cooked white or brown rice
- 120ml / 0.5 cup Shredded cheddar cheese
- 1 tsp Kosher salt
- 0.5 tsp Black pepper

1. Preheat the oven to 175°C (350°F).
2. Cut off the tops of 4 large bell peppers, discard seeds and membranes, chop enough of the tops to make 60ml (1/4 cup)
set aside.
3. Bring a large pot of water to boil, add the cleaned peppers, cook for 5 minutes, and drain.
4. Sprinkle insides of the peppers with 1 tsp kosher salt.
5. Heat a large skillet over medium-high heat, add 454g (16oz) ground beef, 120ml (1/2 cup) chopped onion, and reserved chopped bell pepper. Cook until meat is browned and vegetables are tender. Drain excess fat.
6. Add 454g (16oz) diced tomatoes, 1 tsp Worcestershire sauce, 1 tsp paprika, 240ml (1 cup) chopped spinach, and 2.5g (1/2 tsp) black pepper. Cook for another 2 minutes.
7. Transfer mixture to a large bowl, stir in 360ml (1.5 cups) cooked rice, and almost all of the 120ml (1/2 cup) shredded cheese.
8. Stuff the peppers with the mixture, place in a baking dish, cover with foil, and bake for 25 minutes.
9. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes until cheese is melted.