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Preheat the oven to 375 degrees Fahrenheit.
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Roast the bell peppers for 10-15 minutes.
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As you wait, heat a sauté pan over medium-high heat and cook the onions in the
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coconut oil until they have turned translucent in color.
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Season with salt and pepper to taste.
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Add in the tomatoes and garlic and let them simmer for 3 minutes.
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Toss in the ground beef and make sure to break it apart as it cooks.
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Sample the mixture and add salt and pepper to taste, if necessary.
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Mix in the basil and spinach until they barely start to wilt.
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Take the peppers out of the oven, flip them over and add the stuffing.
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10. Serve!