Easy Stuffed Bell Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 Tablespoons Extra-virgin Olive Oil or avocado oil
02 - 1 Medium Onion, diced
03 - 2-3 Garlic Cloves, minced
04 - 1 pound Lean Ground Beef
05 - 1½ Cups Cooked Brown Rice
06 - 14.5 ounces Diced Tomatoes, one can
07 - 1 Tablespoon Tomato Paste
08 - 1 Teaspoon Dried Oregano
09 - 1 Tablespoon Smoked Paprika
10 - Kosher salt, to taste
11 - Pepper, to taste
12 - 7 Large Bell Peppers, tops and cores removed
13 - 1 Cup Shredded Cheddar Jack Cheese

→ Garnish

14 - Freshly chopped parsley

# Instructions:

01 - Preheat oven to 375°F (190°C) and place Large Bell Peppers cut side up into a baking dish or rimmed tray.
02 - Heat Extra-virgin Olive Oil in a large pan over medium heat. Sauté diced Onion until softened. Stir in minced Garlic and cook for 1 minute.
03 - Add Lean Ground Beef to the pan and cook until no longer pink, breaking up the meat with a wooden spoon for about 5-6 minutes.
04 - Stir in Cooked Brown Rice, Diced Tomatoes, Tomato Paste, Dried Oregano, and Smoked Paprika. Cook until the mixture is slightly reduced, about 4-5 minutes. Season with Kosher salt and pepper to taste.
05 - Fill each pepper with the ground beef mixture and bake in the preheated oven for 10-12 minutes, or until the peppers are nearly tender.
06 - Evenly sprinkle Shredded Cheddar Jack Cheese over each stuffed pepper and bake for an additional 5-7 minutes, or until the cheese is melted.
07 - Garnish the stuffed peppers with freshly chopped parsley before serving. Enjoy!

# Notes:

01 - Substitute quinoa or cauliflower rice for a low-carb option.
02 - You can use ground turkey instead of ground beef.
03 - Any light or fat-free shredded cheese can be substituted for Cheddar Jack Cheese.
04 - Adjust paprika quantity to taste.

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