- 2 orange or yellow bell peppers
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon crushed or minced garlic
- 3/4 pound ground sirloin*
- 4-6 ounces fresh spinach
- 1/3 cup mushroom gravy* (or substitute chicken/beef broth)
- 1/2 cup Parmesan cheese, shredded
- Black or red pepper flakes, to taste
- 2 tablespoons fresh parsley, chopped
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with the recipe for Salisbury Steak with Mushroom Gravy and Parsley Potatoes and after cooking that, you will be part-way towards two other meals in the stack, this recipe for Spinach & Steak Stuffed Peppers and Shepherd’s Pie.
*If cooking the “stack” of 3 meals, you will have this leftover from Salisbury Steak with Mushroom Gravy and Parsley Potatoes.
Preheat oven to 400°. Cut peppers in half lengthwise from the stem down and remove the seeds. Add the peppers to a baking dish and pour ½ cup water around the outside of them. Place peppers in the oven to par-cook for about 3 minutes while you prepare the stuffing.
In a medium-large skillet set to medium heat, add olive oil, Italian seasoning and garlic and let cook for 1 minute. Add ground sirloin and cook until browned. Add spinach and gravy (or a splash of broth) into the skillet and stir until spinach wilts.
Remove warm peppers from oven and spoon the meat mixture into each pepper cup. Top peppers with Parmesan and bake until peppers are soft, about 12-15 minutes. Garnish with black or red pepper and fresh parsley.
Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!