Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 lb lean ground beef (90/10)
  • 0.5 lb Italian sausage, casings removed
  • 1 cup par-cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz can fire-roasted diced tomatoes, slightly drained
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1.5 cups shredded sharp cheddar or Monterey Jack cheese
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the 6 bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side up in a 9x13 baking dish.
  2. Drizzle the peppers with 1 tbsp olive oil and sprinkle with 0.5 tsp sea salt and 0.25 tsp black pepper. Bake for 15 minutes until slightly softened and vibrant.
  3. While peppers roast, add 1 lb beef and 0.5 lb sausage to a large skillet over medium high heat. Cook 8 minutes until deeply browned and crumbly.
  4. Add the diced yellow onion to the meat. Cook 5 minutes until translucent and fragrant.
  5. Stir in 3 cloves minced garlic, 1 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp smoked paprika. Cook 2 minutes until the paste turns brick red.
  6. Stir in the 14.5 oz fire roasted tomatoes and 1 cup par cooked rice. Remove from heat and stir in 0.5 cups of the shredded cheese.
  7. Spoon the meat mixture generously into each roasted pepper shell. Top each pepper with the remaining 1 cup of cheese. Bake for 20 minutes until the cheese is bubbling and golden brown.
  8. Sprinkle with 1 tbsp fresh Italian parsley and let rest for 5 minutes until the juices are set.