Ingredients:

  • 6 large bell peppers (any color)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 2 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce, divided
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1.5 cups shredded sharp cheddar cheese
  • Fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C). Slice the tops off the bell peppers and remove the seeds and membranes.
  2. Place peppers upright in a 9x13 inch baking dish. Brush them lightly with olive oil and sprinkle with salt. Par-roast for 15 minutes until slightly softened.
  3. In a large skillet over medium-high heat, brown the ground beef and 1 medium yellow onion. Cook for 5-7 minutes until the beef is browned and the onions are translucent. Drain excess rendered fat.
  4. Stir in 3 cloves of minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, and 0.5 tsp cumin. Sauté for 1 minute until the garlic is fragrant.
  5. Add 1 cup of the tomato sauce (reserve the rest) and the 2 cups cooked brown rice. Mix well and let it simmer for 2 minutes to meld the flavors.
  6. Spoon the beef and rice mixture into the par-roasted pepper shells. Top with the remaining tomato sauce.
  7. Bake for 25 minutes until the peppers are tender when pierced with a knife.
  8. Sprinkle the 1.5 cups shredded sharp cheddar cheese over the tops of the peppers. Return to the oven for 5 minutes until the cheese is molten and bubbling.