Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 2 tbsp olive oil
  • 1.5 lb lean ground beef
  • 2 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Rub the exterior of the peppers with olive oil and a pinch of salt, then place them in a baking dish.
  2. In a skillet over medium-high heat, brown the ground beef until deeply browned. Add diced onion and garlic, sautéing until translucent. Stir in tomato paste, oregano, and paprika, cooking for 2 minutes.
  3. In a large mixing bowl, combine the browned beef mixture with cooked rice and half of the tomato sauce. Fold in the chopped parsley.
  4. Spoon the filling generously into each pepper, pressing down slightly. Pour the remaining tomato sauce around the base of the peppers in the dish and bake for 30–35 minutes.
  5. Top each pepper with mozzarella cheese and return to the oven (or broil) for 3–5 minutes until the cheese is bubbling and golden-brown.