Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2–3 garlic cloves, minced
1 pound lean ground beef (90% lean)
1½ cups cooked brown rice
14.5 ounces diced tomatoes (one can)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked paprika
Kosher salt and pepper, to taste
7 large bell peppers, tops cut off and seeds removed
1 cup shredded cheddar jack cheese
Freshly chopped parsley, for garnish
Instructions
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Preheat the oven to 375°F (190°C) and place the prepared bell peppers upright in a baking dish.
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Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
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Add ground beef, breaking it apart with a spoon. Cook until browned, about 5–6 minutes.
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Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Cook for 4–5 minutes to meld flavors.
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Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack.
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Cover with foil and bake for 10–12 minutes until peppers are tender.
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Remove foil, sprinkle cheese over peppers, and bake for another 5–7 minutes until cheese is melted and bubbly.
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Garnish with freshly chopped parsley before serving.
Notes
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For a low-carb version, substitute the rice with cauliflower rice.
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To make it vegetarian, use lentils or quinoa instead of ground beef.
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For more flavor, try different cheese options like mozzarella or pepper jack.
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If you want more spice, add jalapeños or hot sauce to the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
