Ingredients:

  • 6 large bell peppers (red, yellow, or orange)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb 90/10 lean ground beef
  • 2 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 15 oz no-sugar-added tomato sauce
  • 1 tbsp Worcestershire sauce
  • 0.5 cup shredded low-moisture mozzarella cheese
  • 0.25 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the ribs and seeds. If necessary, slice a tiny sliver off the bottom to create a flat base without cutting through the floor.
  2. Lightly rub the outsides of the peppers with olive oil and sea salt. Place them upright in a 9x13 inch baking dish.
  3. In a large skillet over medium-high heat, brown the ground beef until fully cooked and mahogany-colored, allowing it to sear without frequent stirring. Drain any excess rendered fat if necessary.
  4. Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onions are translucent.
  5. Stir in the cooked rice, dried oregano, smoked paprika, tomato sauce, Worcestershire sauce, and the grated parmesan cheese. Mix until well combined and heated through.
  6. Spoon the beef and rice mixture into the prepared bell peppers, pressing down gently to pack the filling.
  7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to 'flash-steam' the peppers until tender-crisp.
  8. Remove the foil, top each pepper with shredded mozzarella, and bake for an additional 5 minutes until the cheese is melted and golden. Garnish with fresh parsley before serving.