Ingredients:

  • 1 lb ground beef (lean 85/15 or 90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 large bell peppers (mixed red, orange, and yellow), diced
  • 2 cups cooked white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups shredded mozzarella or sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and sizzling.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the tomato paste, oregano, and smoked paprika, coating the meat and onions. Pour in the undrained diced tomatoes and simmer for 5 minutes until the sauce thickens.
  4. Fold in the diced bell peppers and cooked rice. Stir gently to combine and cook for another 5-7 minutes until peppers are tender but retain their shape.
  5. Smooth the mixture into an even layer and sprinkle shredded cheese across the top. Cover with a lid for 2 minutes or broiler for 1-2 minutes until bubbly and golden-brown. Garnish with fresh parsley.