Ingredients:

  • 6 large bell peppers, any color (approx. 3 lbs / 1.36kg)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 1/2 cups shredded sharp cheddar or mozzarella cheese
  • Fresh parsley, chopped for garnish

Instructions:

  1. Prep the peppers. Slice the tops off your 6 bell peppers and scoop out the seeds and membranes. Rub the insides with olive oil and a pinch of salt. Note: This prevents the peppers from tasting raw after baking.
  2. Brown the beef. Heat a large skillet over medium high heat. Add the ground beef and cook until it is no longer pink and slightly browned.
  3. Sauté aromatics. Toss in the diced onion and minced garlic. Sauté for about 5 minutes until the onions are translucent and fragrant.
  4. Simmer the sauce. Stir in the tomato sauce, oregano, paprika, salt, and pepper. Let it bubble for 2-3 minutes to marry the flavors.
  5. Fold in rice. Add the 2 cups of cooked rice. Stir gently until every grain is coated in the red sauce and the mixture is thick.
  6. Arrange peppers. Preheat your oven to 375°F (190°C). Stand the peppers upright in your 9x13 inch baking dish.
  7. Fill and steam. Spoon the filling into each pepper, pressing down gently to pack them tight. Pour 1/4 cup (60ml) of water into the bottom of the dish. Note: This water is the key to the steam pocket effect.
  8. First bake. Cover the dish tightly with foil. Bake for 30 minutes until the peppers are tender but still hold their shape.
  9. Add cheese. Remove the foil. Top each pepper with a generous handful of shredded cheese.
  10. Final roast. Bake for another 10-15 minutes until the cheese is bubbling and mahogany colored. Garnish with chopped parsley.