Ingredients:

  • 4 large bell peppers (red, yellow, or orange)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 lb (450g) 90/10 lean ground beef
  • 1.5 cups (250g) cooked brown rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz (411g) canned diced tomatoes, drained
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • 0.5 tsp (2.5g) ground cumin
  • 0.25 tsp kosher salt
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prepare the peppers by slicing off the tops and removing the seeds and internal ribs. Slice a thin layer off the bottom if necessary to help them stand upright.
  2. Place the prepared pepper shells on a microwave-safe plate with 1 tablespoon of water. Cover with damp paper towels and microwave for 3 minutes until slightly softened.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and ground beef, cooking until the beef is browned and the onion is translucent. Drain any excess fat.
  4. Stir in the minced garlic, smoked paprika, dried oregano, cumin, and salt. Cook for 1 minute until fragrant.
  5. Add the drained diced tomatoes and cooked brown rice to the skillet. Stir well to combine and heat through.
  6. Preheat your oven to broil. Arrange the steamed peppers in a 9x13 inch baking dish.
  7. Spoon the beef and rice mixture into each pepper shell, packing firmly. Top each pepper with shredded cheddar cheese.
  8. Broil for 3-5 minutes until the cheese is melted and bubbly and the peppers are tender. Garnish with fresh parsley before serving.