Stuffed peppers with ground beef and rice

Ingredients:

• 6 large bell peppers (any color, tops cut off and seeds removed)
• 1 lb (450g) ground beef
• 1 cup cooked rice
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 cup shredded cheese (optional, cheddar or mozzarella)
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 ½ cups marinara sauce or tomato sauce
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Peppers:

   • Cut the tops off the peppers and remove the seeds and membranes inside.
   • Lightly oil a baking dish and arrange the peppers standing upright.

3. Cook the Filling:

   • Heat 1 tbsp of olive oil in a large skillet over medium heat.
   • Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
   • Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
   • Stir in the drained diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Let it cook for 2-3 minutes until everything is well combined.
   • Remove the skillet from heat and stir in half of the shredded cheese (if using).

4. Stuff the Peppers:

   • Spoon the beef and rice mixture evenly into the hollowed peppers, packing them tightly.

5. Bake the Peppers:

   • Pour the marinara or tomato sauce over and around the peppers in the baking dish.
   • Cover the dish with foil and bake for 35-40 minutes, or until the peppers are tender.

6. Optional Cheese Topping:

   • If you like a cheesy topping, remove the foil during the last 10 minutes of baking and sprinkle the remaining cheese on top of the peppers.
   • Bake uncovered until the cheese is melted and bubbly.

7. Serve:

   • Garnish with fresh parsley and serve hot. These go great with a side salad or some crusty bread.

Enjoy your delicious stuffed peppers with ground beef and rice!