Stuffed Bell Peppers - Whole 30 Approved

You are so beautiful to me....

Stuffed bell peppers.
I've made them before, but I've never made them this good.
This recipe comes mostly from my head - after I researched multiple bell pepper recipes.
We didn't have leftovers so I think I am going to have to make more today for lunch.

What you need:
2 TBL coconut oil (you can always switch this out for your oil of choice)
5 cloves garlic minced
1 whole shallot
3/4 cup chopped carrots
1 cup chopped mushrooms
1 bag of fresh spinach
6 bell peppers - tops cut off, remove membranes and poke small holes in the bottom of peppers - you choose your color (I used green & yellow)

2 pounds ground beef
1 TBL onion powder
1 TBL garlic powder
2 1/2  TBL cumin
2 TBL paprika
1 TBL oregano
2 TBL fresh ground black pepper

1 Jar Marinara sauce (Rao's is my favorite and Whole30 approved.)

Combine ground beef with all seasonings and set aside.

Preheat oven to 400

Heat oil in skillet
Sauté shallots for about 60 seconds then add minced garlic and sauté till fragrant.  Add carrot and sauté another 2-3 minutes.  Add mushrooms, sauté 2-3 more minutes:

Add spinach - sauté till wilted:

Move veggies to the sides of the pan and add meat mixture - lightly brown.
Line a cookie sheet with foil.
Stuff peppers:

Bake in oven 30-45 minutes or till done.

Heat sauce on stovetop and pour over bell peppers.

Note:  Next time I will add the sauce to the meat/veggie mixture and bake in the pepper.

Enjoy!  :o)