Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella or sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice a thin sliver off the bottom of each bell pepper so they can stand upright without tipping. Rub the insides with a drizzle of olive oil and a pinch of salt.
  2. In a large skillet over medium-high heat, brown the ground beef until it is no longer pink. Add the diced onion and cook until translucent (about 5 minutes).
  3. Stir in the minced garlic and cook for 60 seconds until fragrant. Stir in the dried oregano, smoked paprika, salt, and black pepper.
  4. Lower the heat to medium. Stir in the cooked rice and 1/2 cup of the tomato sauce. Mix until the rice is evenly coated.
  5. Remove from heat and fold in half of the shredded cheese and the chopped parsley.
  6. Pour the remaining tomato sauce into the bottom of a 9x13 inch baking dish.
  7. Carefully spoon the meat mixture into each pepper, pressing down lightly to pack it. Top each pepper with the remaining shredded cheese.
  8. Bake in the preheated oven for 30 minutes or until the peppers are tender and the cheese is melted and bubbly.