Easy Stuffed Bell Peppers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

2 Tablespoons Extra-virgin Olive Oil, or avocado oil
▢1 Medium Onion, diced
▢2-3 Garlic Cloves, minced
▢1 pound Lean Ground Beef
▢1½ Cup Cooked Brown Rice
▢14.5 ounces Diced Tomatoes, one can
▢1 Tablespoon Tomato Paste
▢1 Teaspoon Dried Oregano
▢2 teaspoons Paprika, see notes
▢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 375 F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 2 teaspoons Paprika
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed
Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes
Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!