Ingredients:

  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb lean ground beef
  • 1 tbsp olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice or quinoa
  • 1 cup low-sodium tomato sauce, divided
  • 1/2 cup shredded cheese (cheddar or mozzarella), divided
  • 1 cup beef broth or water (for steaming)
  • 1 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers, scoop out all the seeds and membranes. Slice a thin layer off the bottom of each pepper so they sit perfectly straight in a 9x13 baking dish.
  2. Place the peppers, open-side up, in the baking dish. Brush the inside with half the olive oil and a pinch of salt. Pour the 1 cup of beef broth/water into the bottom of the dish (not inside the peppers). Cover the dish tightly with foil and bake for 15 minutes.
  3. While the peppers are softening, heat the remaining olive oil in a large skillet over medium-high heat. Add the chopped onion and let it soften until translucent (about 4 minutes). Drop in the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground beef to the skillet and break it up. Cook until it’s fully browned and no pink remains. CRITICAL: Drain ALL excess grease from the skillet.
  5. Reduce the heat to low. Stir in 1/2 cup of the tomato sauce, all the dried seasonings (oregano, Italian seasoning, smoked paprika, pepper), and your cooked rice or quinoa. Stir until it forms a cohesive, fragrant mixture.
  6. Remove from heat. Stir in 1/4 cup of the shredded cheese and the fresh parsley. This acts as a stabilizer to hold the filling together.
  7. Pull the partially baked peppers out of the oven. Generously spoon the beef filling into each pepper cavity, mounding it slightly on top. Pour the remaining 1/2 cup of tomato sauce evenly over the tops of the stuffed peppers.
  8. Return the uncovered dish to the oven for 35–40 minutes, or until the peppers yield easily when poked with a fork.
  9. During the last 5 minutes, sprinkle the remaining shredded cheese over the tops. Bake until the cheese is melted, bubbling, and lightly golden brown. Let them rest for 5 minutes before serving.