Ingredients:

  • 6 large bell peppers, any color (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 cup tomato sauce
  • 1 1/2 cups shredded mozzarella or pepper jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup beef broth or water

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the exterior lightly with olive oil and stand them upright in a 9x13 inch baking dish.
  2. Brown the ground beef in a skillet over medium-high heat until no longer pink.
  3. Stir in the diced onion and garlic, cooking until translucent.
  4. Fold in the dried oregano, smoked paprika, salt, and pepper, stirring for 1 minute to wake up the spices.
  5. Remove the skillet from heat and stir in the cooked rice, chopped parsley, and half of the tomato sauce.
  6. Divide the filling evenly among the six peppers, pressing down firmly with a spoon to ensure they are tightly packed.
  7. Pour the beef broth (or water) and the remaining tomato sauce into the bottom of the baking dish.
  8. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
  9. Remove the foil, top each pepper with mozzarella and Parmesan, and bake uncovered for another 10-15 minutes until the cheese is bubbling and mahogany-colored.