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1.
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Preheat oven to 350F.
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2.
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Rinse the rice until the water runs clear.
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Place the rice, coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil uncovered over medium heat.
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Once boiling, reduce to medium-low heat.
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Place 1/2 bunch of cilantro on top.
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Cover tightly and let simmer for 15-18 minutes.
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Try not to uncover while rice is cooking.
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DO NOT STIR.
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If you fear you are over-cooking it and the rice will be gummy, remove from heat.
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Remove the lid and place a kitchen towel over the top to soak up some of the steam.
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3.
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While the rice is cooking, in a deep pan, brown ground beef in oil over medium-high, working with a wooden spoon to break it down into very small bits.
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When the beef is about halfway done, reduce the heat to medium, add chopped onions, garlic, and squash.
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Season with cinnamon, nutmeg, salt and pepper.
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After about 30 seconds, add the spinach to the top of the pan.
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Reduce heat again to medium-low and cover to let the spinach steam and reduce.
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Once reduced, drain the liquid from the pan, remove all ingredients to a bowl, and set aside.
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4.
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Add a very thin layer of water and a dash of salt to the pan and set back on medium heat.
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Cut the tops off the bell peppers while you bring the water to a simmer.
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Set peppers right-side-up in the pan and cover with a lid.
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Let steam for 2-5 minutes until softened, but not mushy.
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Remove the peppers from the pan.
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5.
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When the rice is done, remove cilantro, fluff with a fork, and combine with the beef mixture in the bowl.
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Season the inside of the peppers with a bit of salt and pepper, then stuff with the beef and rice mixture.
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(If desired, chop some of the remaining fresh cilantro and stir that into the rice/beef mix before stuffing the peppers.)
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Dust the tops of the stuffed peppers with parmesan cheese.
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Place in a baking dish and bake for 5-10 minutes until warmed through and the cheese is melty.
