Preparation

Preheat oven to 375°F (190°C). In a large skillet, melt butter or tallow (½  Tbsp) over medium heat. Add onion (1 small) and garlic (1 cloves) and sauté until fragrant and translucent, about 3–4 minutes.

Add ground beef (½  lb), salt (¼ tsp), pepper (¼ tsp), and dried Italian herbs (½  tsp, optional). Cook until beef is browned and cooked through, breaking it up as you go.

Stir in chopped spinach (1 cup) and artichoke hearts (½ cup), cooking until spinach wilts, about 2–3 minutes.

Remove from heat and stir in cream cheese (2 oz) and half of the shredded mozzarella (⅛ cup) until well combined.

Spoon the beef and cheese mixture into halved bell peppers (4 halves), filling each generously.

Place stuffed peppers in a baking dish and sprinkle remaining mozzarella cheese (⅛ cup) on top.

Bake uncovered for 20–25 minutes until peppers are tender and cheese is melted and bubbly.

Remove from oven and drizzle extra virgin olive oil (½ Tbsp total, divided) over the stuffed peppers.

Garnish with chopped fresh parsley or basil.