Ingredients:

  • 1 lb lean ground beef (85/15 or 90/10)
  • 2 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup grated Parmesan cheese
  • 6 large bell peppers, tops removed and seeded
  • 1 can (15 oz) tomato sauce
  • ½ cup beef broth
  • 1 tsp sugar
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef and cook until browned.
  2. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens to a mahogany hue.
  4. Remove from heat and stir in the cooked rice, Parmesan cheese, oregano, salt, and pepper. Mix until the rice is evenly coated in the beef mixture.
  5. Preheat your oven to 375°F (190°C).
  6. In a small bowl, whisk together the tomato sauce, beef broth, and sugar.
  7. Pour about ¼ cup (60ml) of the sauce mixture into the bottom of the baking dish to prevent sticking.
  8. Pack the beef and rice mixture firmly into each cleaned bell pepper.
  9. Stand the peppers upright in the dish and pour the remaining sauce evenly over the tops of the peppers.
  10. Bake for 45 minutes, topping with shredded mozzarella cheese during the final minutes of cooking until melted and bubbly.
  11. Garnish with fresh chopped parsley before serving.