Step 1

Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.

Step 2

Heat a Dutch oven or similar deep, wide skillet over medium-high. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked and the onion is tender, about 7 minutes. Drain off any excess fat.

Step 3

Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook for 30 seconds.

Step 4

Stir in the spinach a few handfuls at a time, cooking until it wilts down; this will take between 1 and 2 minutes.

Step 5

Pour in the can of diced tomatoes along with the juices. Let simmer for 1 minute.

Step 6

Remove the pan from the heat. Stir in the rice (or your grain of choice), 1/4 cup of the cheddar, and 1/4 cup of the pepper jack. Taste and add additional salt and/or pepper as desired.

Step 7

With a spoon, mound the filling inside the peppers, then top with the remaining cheeses. The peppers will be very full.

Step 8

Pour a bit of water into the pan with the peppers—just enough to scantly cover the bottom of the pan. I like to put the water in a liquid measuring cup, then carefully pour it around the outside (be careful not to pour it into the peppers themselves).

Step 9

Bake the stuffed peppers uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese is melted. Top with parsley or cilantro. Serve hot.