Ingredients:

  • 6 large Bell Peppers (red, orange, or yellow)
  • 1 lb lean ground beef (90/10)
  • 1.5 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce, divided
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup water (for baking dish)
  • Fresh parsley for garnish

Instructions:

  1. Prepare the peppers by cutting off the tops and removing seeds and membranes. Lightly salt the insides and ensure they can stand upright in a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef until a crust forms. Add diced onions and minced garlic, sautéing until translucent. Drain any excess fat.
  3. In a large mixing bowl, combine the cooked beef mixture, cooked rice, half of the tomato sauce (approx. 7.5 oz), Worcestershire sauce, oregano, smoked paprika, salt, pepper, and 0.75 cups of the shredded cheese.
  4. Stuff each pepper generously with the filling. Pour the remaining tomato sauce and 1/4 cup of water into the bottom of the baking dish.
  5. Place the peppers in the dish, cover tightly with aluminum foil, and bake at 350°F (180°C) for 30 minutes.
  6. Remove the foil, top each pepper with the remaining 0.75 cups of cheese, and bake for an additional 15 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.