Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked long-grain white rice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 6 large bell peppers, tops removed and seeded
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, cooking until beef is browned and onions are translucent.
  2. Stir in minced garlic, oregano, and smoked paprika; cook for 60 seconds until fragrant.
  3. Lower heat to medium. Stir in cooked rice and half of the tomato sauce until the mixture is velvety and moist. Season with salt and pepper.
  4. Preheat oven to 375°F (190°C). Pour the remaining tomato sauce and drained diced tomatoes into the bottom of a 9x13 inch baking dish.
  5. Firmly pack the beef and rice mixture into the hollowed bell peppers and stand them upright in the baking dish.
  6. Cover the dish with foil and bake for 30 minutes.
  7. Remove foil, top each pepper with shredded mozzarella and grated parmesan cheese, and bake until the cheese is bubbling and golden brown.