Ingredients:

  • 6 large bell peppers
  • 1 cup beef broth
  • 1 lb lean ground beef
  • 1 medium onion
  • 3 cloves garlic
  • 2 cups cooked white rice
  • 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 cheese
  • 2 tbsp fresh parsley

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and ribs. Slice a thin sliver off the bottom of each pepper to create a flat, stable base.
  2. Brown the 1 lb lean ground beef in a skillet over medium-high heat until no longer pink and it reaches an internal temperature of 160°F (71°C). Add the diced medium onion and cook until translucent, then stir in the minced 3 cloves garlic for 60 seconds until fragrant.
  3. In a large mixing bowl, combine the browned beef mixture with 2 cups cooked white rice, 1 can tomato sauce, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in half of the 1 1/2 cups shredded mozzarella cheese and 2 tbsp chopped fresh parsley.
  4. Stuff each pepper generously with the filling, pressing down lightly with a spoon. Place the peppers upright in a 9x13 inch baking dish and pour 1 cup beef broth into the bottom of the pan. Cover the dish tightly with foil.
  5. Bake at 375°F (190°C) for 45 minutes.
  6. Remove the foil and top each pepper with the remaining shredded mozzarella cheese. Return to the oven for 10–15 minutes, or until the cheese is bubbling and golden brown.