Ingredients:

  • 7 large bell peppers, tops removed and cores hollowed out
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 1 pound lean ground beef
  • 1½ cups cooked brown rice
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar jack cheese
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more.
  3. Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
  4. Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes.
  5. Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don’t press too firmly.
  6. Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften.
  7. Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes.
  8. Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving.