Mexi Ground Beef Stuffed Bell Peppers

1.0 tbsp Celery seed
1.0 tbsp Coriander seed
1.0 tbsp Garlic powder
0.5 tsp Pepper, black
6.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
1.0 tbsp Extra Virgin Olive Oil
0.25 cup Shredded Pepper Jack Cheese
20.0 oz Hamburger - 96% Extra Lean Ground Beef
1.0 tbsp cumin powder
4.0 tsp chilli powder
5.0 oz Tomato, grape (3oz = appro 12 tomatoes)
2.0 cup Chopped Baby Spinach
0.5 tsp Salt, Sifto Table Salt
1.0 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
0.5 cup Rice-Kirkland Basmati

Cook rice pursuant to package directions. In Non-Stick Skillet Brown ground beef and drain all fat (if you use a good non-stick or well-seasoned cast-iron skillet you do not need to use any oil in the pan). Chop up the bell pepper tops, onion, tomatoes and spinach. Add olive oil and onions to ground beef in the skillet and cook till translucent. Add the chopped Bell Peppers and Tomatoes and cook for 3 or 4 Minutes. Stir in spinach, rice and cheese. Stuff bell peppers with mixture and place in baking dish (I just use the same skillet I used to cook everything). Add a couple of tablespoons of water to the dish, cover with tinfoil and bake a 350F for 30minutes or until bell peppers are desired doneness. Note: You can also bake them on the BBQ using the same method. Serving Size: Makes 6 stuffed peppers - 1 stuffed pepper is 1 serving

Number of Servings: 6.0

Recipe submitted by SparkPeople user RASCAL_37.