Ingredients:

  • 6 large bell peppers (red, orange, or yellow)
  • 1/2 cup water or beef broth
  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and cracked black pepper to taste
  • 2 cups cooked white or brown rice
  • 1 cup marinara sauce, divided
  • 1.5 cups shredded Monterey Jack or sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat and Prep. Set your oven to 375°F (190°C). Slice the tops off the 6 bell peppers and remove the seeds and membranes.
  2. Sauté the Aromatics. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced yellow onion and sizzle until translucent, about 5 minutes.
  3. Brown the Protein. Add 1 lb ground beef to the skillet. Cook, breaking it up with a spoon, until no pink remains.
  4. Season the Base. Stir in 3 cloves minced garlic, 1 tsp oregano, 1/2 tsp smoked paprika, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
  5. Build the Filling. Fold in 2 cups cooked rice and 1/2 cup marinara sauce. Mix until the rice is velvety and coated.
  6. Stuff the Shells. Pack the filling tightly into each bell pepper. Don't be afraid to press down slightly to maximize the space.
  7. Add Pan Liquid. Pour 1/2 cup water or beef broth into the bottom of your 9x13 dish. Place the peppers upright in the dish.
  8. First Bake Stage. Cover the dish tightly with foil. Bake for 25 minutes.
  9. The Cheesy Finish. Remove the foil. Top each pepper with the remaining 1/2 cup marinara and 1.5 cups shredded cheese.
  10. Final Melt. Bake uncovered for another 5 to 10 minutes until the cheese is bubbly and golden. Let rest for 5 minutes before serving with fresh parsley.