Ingredients:

  • 6 large bell peppers (red, yellow, and green)
  • 1 lb lean ground beef (85/15 ratio)
  • 1 cup par-boiled long-grain white rice
  • 1 medium yellow onion, finely minced
  • 3 cloves garlic, microplaned
  • 1 large egg
  • 2 tbsp fresh parsley, chopped
  • 2 tsp smoked Hungarian paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 30 oz tomato sauce
  • 1 cup beef bone broth
  • 1 tbsp apple cider vinegar
  • 0.5 tsp dried oregano
  • 1 tsp honey

Instructions:

  1. Cut the tops off the 6 large bell peppers and remove the seeds and membranes.
  2. In a large bowl, combine the 1 lb lean ground beef, 1 cup par boiled rice, minced onion, microplaned garlic, 1 large egg, 2 tbsp parsley, 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper.
  3. Fill each pepper loosely with the meat mixture.
  4. Whisk together the 30 oz tomato sauce, 1 cup beef bone broth, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 0.5 tsp salt, 0.25 tsp pepper, 0.5 tsp oregano, and 1 tsp honey.
  5. Place peppers upright in your baking dish and pour the sauce over and around them. Bake at 350°F (180°C) for 50 minutes until the peppers are tender and the sauce bubbles.
  6. Let the dish sit for 10 minutes after pulling it from the oven.