Ingredients:

  • 6 large bell peppers, any color (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked white rice
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ cup beef broth
  • 1 ½ cups shredded Monterey Jack cheese
  • Fresh parsley, chopped

Instructions:

  1. Slice off the tops of the bell peppers, remove seeds and membranes, brush the exterior with olive oil, sprinkle with salt, and place upright in a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef until no longer pink and drain excess fat.
  3. Add diced onion and cook for 3–5 minutes until translucent, then stir in minced garlic for 60 seconds.
  4. Stir in cooked rice, drained fire-roasted tomatoes, smoked paprika, oregano, and black pepper.
  5. Pour in beef broth and simmer for 2–3 minutes until liquid is mostly absorbed.
  6. Spoon the filling into each pepper and cover the baking dish tightly with foil.
  7. Bake at 375°F (190°C) for 30 minutes.
  8. Remove foil, top each pepper with shredded cheese, and bake uncovered for another 10–15 minutes until cheese is golden-brown.
  9. Garnish with fresh chopped parsley before serving.