Preheat the oven to 180C (350F). Line a deep baking dish with baking paper and set aside. 

Chop the tops off the four capsicums and then gently pull the stem out and discard the tops, core and seeds, removing any that remain in the capsicums. Place in the baking dish with the inside facing up and bake for 10 minutes, or until the capsicums have softened slightly. Remove from the oven and set aside. 

Meanwhile, heat the coconut oil in a frypan over a medium-high heat. Add the onion and cook, stirring frequently, until the onion is translucent. Add the garlic and chilli, and cook for 1 more minute, stirring to avoid burning. 

Add the brown mushrooms, carrots and parsley to the pan along with a little bit of water (about a tablespoon) and cook for 2-3 minutes or until the carrots and mushrooms soften slightly. Add in the ground beef and break up with a spoon whilst stirring to combine with the vegetables, and cook for 2-3 minutes. 

Add the tomato paste, cumin, cayenne pepper, salt, pepper, dried oregano and baby spinach and stir to combine with the meat mixture. Cook for 7-9 minutes or until the meat is mostly cooked through, stirring frequently. 

Scoop the meat mixture into the capsicums, ensuring each is filled by pressing down on the meat as you fill it (if you have any meat left over place it in a container for leftovers). Ensure each capsicum is able to stand up on its own in the dish, and place in the oven. Cook for 10 minutes or until the meat is browned on the top. 

Serve with a simple salad, some avocado and baked or mashed sweet potato.