Ingredients:

  • 6 large bell peppers, any color (approx. 2 lbs / 900g)
  • 1/2 cup tomato sauce
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice off the tops of the bell peppers and remove the seeds and membranes.
  2. Slice a very thin sliver off the base of each pepper to ensure they stand upright without wobbling.
  3. Pour 1/2 cup of tomato sauce into the bottom of a 9x13 inch baking dish, spread it evenly, and set the peppers upright in the sauce.
  4. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned and no longer pink.
  5. Stir in the diced onion and minced garlic; sauté for 3–5 minutes until the onions are translucent.
  6. Fold in the cooked rice, drained diced tomatoes, oregano, and smoked paprika. Season with salt and pepper, stirring until the mixture is steaming.
  7. Spoon the beef and rice mixture into each pepper, pressing down lightly.
  8. Divide the mozzarella and Parmesan cheese evenly across the tops of the six peppers.
  9. Cover the dish tightly with foil and bake for 45 minutes.