Ingredients

• 4-6 bell peppers (use any color – green, yellow, red, orange)
• 1 tablespoon olive oil
• 1 lb ground beef (450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar)
• 1 medium onion (chopped)
• 1 jalapeno pepper (chopped (optional, for spicy))
• 5 cloves garlic (chopped)
• 14.5 ounces fire roasted tomatoes ((canned - or use diced tomatoes or tomato sauce))
• 1 cup shredded cheese (cheddar, mozzarella, or a blend – I LOVE pepperjack for myself)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice (white, brown, or wild rice)
• For Garnish. Fresh chopped parsley, red pepper flakes

Directions

• 1. Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
• 2. Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
• 3. Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
• 4. Set the softened peppers into a lightly oiled baking dish.
• 5. Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
• 6. Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• 7. Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
• 8. Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
• 9. Stir in half of the shredded cheese until incorporated.
• 10. Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
• 11. Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
• 12. Cool slightly, garnish, and serve.

Nutrition