Magnesium-Rich Beef and Spinach Stuffed Peppers

Preheat the oven to 375°F (190°C).

Heat the olive oil in a skillet over medium heat and cook the diced onion and minced garlic for 3 minutes until softened.

Add the ground beef to the skillet and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through.

Stir in the chopped spinach, cooked brown rice, crushed tomatoes, dried oregano, salt, and black pepper. Cook for 2 minutes until the spinach wilts.

Stand the bell peppers upright in a baking dish and spoon the beef mixture into each pepper.

Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for 5 more minutes until the peppers are tender.

Let the peppers cool for a few minutes before serving warm.