Ingredients:

  • 4 large bell peppers (various colors)
  • 1 tablespoon olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 pound ground beef (or ground turkey, chicken, or a plant-based alternative)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice (long-grain or brown rice)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup tomato sauce
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded cheddar cheese (or mozzarella, or a vegan alternative)

Instructions:

  1. Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes. Drizzle the inside of the peppers with olive oil and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in cooked rice, diced tomatoes, tomato sauce, parsley, oregano, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally, to allow the flavors to meld.
  5. Spoon the filling into the prepared bell peppers, packing it in firmly.
  6. Sprinkle the top of each pepper with shredded cheese.
  7. Arrange the stuffed bell peppers in a baking dish. Add about 1/2 cup of water to the bottom of the dish. Cover the dish with foil.
  8. Bake covered for 30 minutes.
  9. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and lightly golden brown. Let rest 5 minutes before serving.