Ingredients:

  • 6 large bell peppers (approx. 900g)
  • 1/2 cup water
  • 1 lb lean ground beef (93% lean)
  • 2 cups cooked brown rice (370g)
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup low-sodium tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese (115g)

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and membranes, smoothing out any jagged edges.
  2. Brown the lean beef in a skillet over medium-high heat until no longer pink.
  3. Add the diced onion and garlic to the skillet, sautéing until the onions are translucent.
  4. Stir in the cooked brown rice, dried oregano, smoked paprika, salt, and black pepper.
  5. Fold in half of the tomato sauce and the Worcestershire sauce until the mixture is well-combined.
  6. Preheat the oven to 375°F (190°C).
  7. Stand the peppers upright in a 9x13 inch baking dish and pour the water into the bottom of the pan.
  8. Spoon the beef and rice filling generously into each pepper, pressing down slightly.
  9. Top each pepper with a dollop of the remaining tomato sauce and a sprinkle of shredded cheese.
  10. Cover the dish with foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and pepper skins are slightly blistered.