Ingredients:

  • 6 large bell peppers, any color (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 15g)
  • 2 cups cooked brown rice
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar or mozzarella cheese
  • 1 tbsp fresh parsley for garnish
  • 1/4 cup (60ml) water

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the exterior with olive oil.
  2. Sauté the diced onion in a skillet over medium heat until translucent. Add the lean ground beef, breaking it apart with a spoon until browned and no longer pink. Stir in the minced garlic for 60 seconds until fragrant.
  3. Stir in the cooked brown rice, crushed tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 minutes on low heat until the mixture is thick and glossy.
  4. Preheat oven to 350°F (175°C). Pour 1/4 cup (60ml) of water into the bottom of a 9x13 inch baking dish. Pack the filling tightly into each pepper and stand them upright. Cover the dish tightly with foil and bake for 45 minutes.
  5. Remove the foil, top each pepper with a generous portion of cheese, and bake for another 10–15 minutes until the cheese is bubbly and pepper skins show slight charred edges. Garnish with fresh parsley.