Preheat oven to 400 degrees.

Heat a large skillet over medium heat. Add the ground beef and crumble as it cooks. Drain the grease when meat is cooked through.

Add the garlic, red pepper flakes, 3/4 teaspoon of salt, and pepper to the skillet and cook for 1 more minute.

Add the baby spinach to the skillet and let cook until wilted, stirring often, about 5 minutes.

Add the ricotta and parmesan to the cooked beef and stir well to combine.

Cut each bell pepper in half length-wise and remove the seeds and ribs.

Place the peppers in a 9x13 baking dish and fill each half with the beef mixture.

Stir together the tomato paste, water, garlic powder, and remaining 1/2 teaspoon of salt in a small bowl. Spoon evenly over the peppers.

Top each pepper wiht mozzarella.

Bake for 30 minutes and then turn the oven to broil. Keep a close eye on the peppers and broil for 1-3 minutes or until cheese has lightly browned.

Remove from the oven and sprinkle with parsley (or basil, if you prefer).