• Heat oven to 375 degrees Fahrenheit.

Prepare The Filling:

• Mince 6 cloves of garlic and 1 onion.
• Chop 1 8 oz. package of button mushrooms (or any kind of mushrooms you like) into small pieces.
• Roughly chop 2 packed cups of fresh spinach.
• Heat a skillet to medium-high heat. Add 1 Tbsp. olive oil to the skillet. Add the mushrooms along with ¼ tsp. each kosher salt and pepper. Sauté the mushrooms, stirring often for 4-5 minutes or until they have cooked down.

  Remove the mushrooms from the skillet and set aside.
• Place the skillet back on the stove top and add another Tbsp. of olive oil. Add the minced garlic and onions to the skillet. Sauté for 3-4 minutes, stirring often.
• Place 1 lb. of lean ground beef in the skillet and saute for 8-10 minutes or until the meat is browned, breaking it up as it cooks.
• Add another ¼ tsp. each kosher salt and pepper along with 2 tsp. Italian seasoning. Stir until combined. Add ¼ cup tomato paste and stir into the beef until combined. Add 2 packed cups spinach along with the cooked mushrooms to the skillet. Stir and cook for 1-2 minutes or until the spinach has cooked down.

Bake The Stuffed Peppers:

• Cut 3 bell peppers in half and remove the stems, seeds, and membranes.
• Pour 1 14 oz. can of pizza sauce into a 9×13 inch baking dish or cake pan.
• Arrange the peppers along the bottom of the pan in the pizza sauce. Spoon a generous amount of the filling into each pepper half (they will probably be overflowing).
• Cover the pan with tinfoil and place in the oven to cook for 45 minutes. After 45 minutes take the peppers out of the oven and remove the tinfoil.
• Top the stuffed peppers with ⅓ cup sliced olives and 1 cup of shredded mozzarella cheese (or cheese of choice).
• Place the pan back in the oven (without the tinfoil) and bake for another 5-10 minutes or until the cheese has melted.
• To Serve: Top with fresh minced basil or herb of choice (optional).