Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup beef broth

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add diced onion and cook until softened, about 3 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat.
7. Stir in cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for 2 minutes.
8. Remove from heat and stir in 0.5 cup of the cheese.
9. Fill each pepper with the meat and rice mixture, dividing evenly.
10. Pour tomato sauce and beef broth into the bottom of a baking dish.
11. Arrange stuffed peppers upright in the baking dish.
12. Cover with foil and bake for 35 minutes.
13. Remove foil, top each pepper with remaining cheese, and bake uncovered for 10 more minutes until cheese melts.
14. Let cool for 5 minutes before serving.

Notes

• Prep the bell peppers ahead by cutting and storing in the refrigerator for up to 2 days.
• You can substitute ground turkey or ground chicken for ground beef.
• Use a sharp knife when cutting peppers to avoid crushing them.
• Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for up to 3 months.
• If peppers won't stand upright, cut a thin slice from the bottom to create a flat surface.
• For a vegetarian option, replace ground beef with cooked lentils or additional vegetables.