Ingredients:

  • 6 large bell peppers (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 2 cups cooked brown rice or white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar or mozzarella
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Shave a thin slice off the bottom of each pepper to create a flat base.
  2. Rub the interiors of the peppers with a pinch of salt and a drizzle of olive oil.
  3. Brown the ground beef in a large skillet over medium-high heat until no pink remains.
  4. Stir in the diced onion and garlic, sautéing for 3–5 minutes until translucent.
  5. Stir in the tomato paste, oregano, and smoked paprika, cooking for 2 minutes to toast the spices.
  6. Fold in the crushed tomatoes and cooked rice, stirring until well-combined, then remove from heat.
  7. Preheat oven to 375°F (190°C). Spoon the beef and rice mixture into each pepper, pressing down gently.
  8. Place peppers upright in a 9x13 inch baking dish and bake for 30 minutes.
  9. Top each pepper with cheese and bake for another 10–15 minutes until cheese is bubbling and peppers are softened.
  10. Garnish with fresh parsley before serving.