Ingredients
▢2 Tbsp Extra-virgin Olive Oil
▢1 Medium Onion diced
▢2-3 Garlic Cloves minced
▢1 lb Lean Ground Beef
▢1½ Cup Cooked Brown Rice
▢1 14.5 oz Can Diced Tomatoes
▢1 Tbsp Tomato Paste
▢1 Tsp Dried Oregano
▢1 Tbsp Smoked Paprika
▢Kosher salt and pepper, to taste
▢7 Large Bell Peppers top and core removed
▢1 Cup Shredded Cheddar Jack Cheese
▢Freshly chopped parsley, for garnish
Instructions
Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!
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