Ingredients:

  • 6 large bell peppers (red, yellow, orange, or green)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 2 cups cooked long-grain rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 tsp black pepper
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup low-sodium beef broth

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes.
  2. Place peppers in a 9x13 dish, drizzle with 1 tbsp olive oil and 0.5 tsp sea salt, then bake at 400°F (200°C) for 15 minutes until slightly softened and fragrant.
  3. In a large skillet over medium high heat, cook 1 lb lean ground beef with the diced yellow onion until the meat is browned and the onions are translucent.
  4. Stir in 3 cloves minced garlic, 1 tbsp tomato paste, 1 tsp dried oregano, 1 tsp smoked paprika, 0.5 tsp red pepper flakes, and 0.5 tsp black pepper.
  5. Fold in 2 cups cooked long grain rice and 14.5 oz fire roasted crushed tomatoes. Cook for 3 minutes until the mixture is thick and sizzling.
  6. Stir in 0.25 cup chopped fresh parsley and 0.5 cup of the shredded cheddar.
  7. Divide the beef and rice mixture evenly among the 6 par roasted peppers, pressing down gently to remove air pockets.
  8. Pour 0.5 cup low sodium beef broth into the bottom of the baking dish.
  9. Cover the dish with foil and bake at 350°F (180°C) for 20 minutes.
  10. Remove foil, top with the remaining 1 cup of cheddar, and bake for 10 more minutes until the cheese is bubbling and golden.