Cut 3 of the bell peppers in half and remove the seeds to make 6 “bowls”. Bake for 20 minutes.
Heat your Dutch oven on the stove on medium. Dice the last bell pepper and onion and cook together for 5 minutes. Stir in the garlic, salt, pepper, cumin, and chili powder.
Add the Italian sausage to the Dutch oven and mix until your meat is completely brown and cooked through, about 10 minutes.
To finish your filling, pour in the spinach, rice, black beans, diced tomatoes, and 1.5 cups of cheese into the Dutch oven. Stir everything together so that you’ll be sure to get a little piece in every bite.
After your bell pepper halves are done softening, spoon the filling evenly into each half.
Sprinkle the remaining cheese on each bell pepper and stick it back into the oven until it melts.
Take your stuffed bell peppers out of the oven and enjoy!