Stuffed Bell Peppers (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons extra-virgin olive oil or avocado oil
02 - 1 medium onion, diced
03 - 2-3 garlic cloves, minced
04 - 1 pound lean ground beef
05 - 1½ cups cooked brown rice

→ Seasonings & Sauce

06 - 1 can (400g) diced tomatoes
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried oregano
09 - 1 tablespoon smoked paprika
10 - Kosher salt and pepper, to taste

→ Peppers & Toppings

11 - 7 large bell peppers, tops and cores removed
12 - 1 cup shredded cheddar jack cheese
13 - Fresh parsley, chopped for garnish

# Instructions:

01 - Preheat oven to 375°F (190°C). Arrange the cored bell peppers cut-side up in a baking dish.
02 - Heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
03 - Add minced garlic to the skillet and cook for another minute until fragrant.
04 - Add ground beef to the skillet. Break it apart with a wooden spoon and cook for 5-6 minutes until no longer pink.
05 - Stir in the cooked rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
06 - Simmer the mixture for 4-5 minutes until slightly reduced and flavors meld. Season with salt and pepper to taste.
07 - Divide the beef mixture evenly among the prepared bell peppers, filling each to the top.
08 - Bake the stuffed peppers for 10-12 minutes until the peppers begin to soften.
09 - Remove from oven, sprinkle shredded cheese evenly over each pepper, and return to oven for another 5-7 minutes until cheese is melted and bubbly.
10 - Garnish with freshly chopped parsley and serve warm.

# Notes:

01 - Peppers can be partially pre-cooked in microwave for 2-3 minutes to soften if preferred.
02 - Leftover filling can be refrigerated for up to 3 days or frozen for future use.

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