Ingredients
- 6 large bell peppers (red, yellow, green, or orange)
- 1 lb lean ground beef
- 1 cup cooked brown rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ½ cup shredded mozzarella cheese (or cheddar)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes inside. Lightly brush the insides with olive oil and arrange them in a baking dish, standing upright.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant (about 2 minutes). Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.
Stir in the diced tomatoes, tomato sauce, cooked brown rice, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes (if using). Mix well and let the flavors blend for about 5 minutes over low heat.
Spoon the beef and rice mixture into each bell pepper, filling them to the top. If you have leftover filling, you can place it around the peppers in the baking dish.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle shredded mozzarella cheese over each pepper, and return to the oven. Bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for 5 minutes. Sprinkle fresh parsley on top for a pop of color and extra freshness. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g