2 pounds lean ground beef

1 cup chopped red onion

1 cup diced celery

3 tablespoons chopped cilantro

3 tablespoons minced garlic

1.5 teaspoons sea salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup baby spinach

6 red bell peppers

Preheat the oven to 375 degrees. In a large nonstick skillet over medium

heat, lightly brown the beef and onion. Turn the heat to low and add the

celery, cilantro, garlic, salt, black pepper, oregano, and basil. When the

beef is completely browned, remove the mixture from the heat and stir in

the spinach.

Wash each bell pepper and remove tops, cores, and seeds. Stuff each pepper

with . to 2/3 cup of the beef mixture. Put the peppers in a glass baking

dish and pour 2 tablespoons of water into the bottom. Cover with foil and

bake for 50 minutes.

Remove the stuffed peppers from the oven and take off the foil. Turn up

the oven to 400 degrees and cook for an additional 10 minutes. Allow to

cool somewhat before serving.