Ingredients:

  • 6 large bell peppers, four-lobed
  • 2 tbsp water for steaming
  • 1 lb lean ground beef
  • 2 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce, divided
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • salt to taste
  • cracked black pepper to taste
  • 1.5 cups shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh parsley, chopped for garnish

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and white membranes. If necessary, slice a tiny sliver off the bottom so they stand upright.
  2. Place peppers in a 9x13 inch baking dish, add 2 tablespoons of water to the bottom, cover tightly with foil, and microwave for 5 minutes (or bake at 400°F/200°C for 10 minutes) to pre-soften.
  3. In a large non-stick skillet, brown the ground beef over medium-high heat until no pink remains. Drain the excess fat (approximately 25% reduction in fat content).
  4. Add the diced onion and minced garlic to the skillet, sautéing until translucent and fragrant.
  5. Stir in the cooked rice, half of the tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Mix until the filling is uniform.
  6. Spoon the filling into the pre-softened peppers, packing them firmly. Pour the remaining tomato sauce over the tops.
  7. Top with Mozzarella and Parmesan cheese. Bake at 375°F (190°C) for approximately 30 minutes until the cheese is bubbly and golden brown. Garnish with fresh parsley.