- 2 Tbsp Extra-virgin Olive Oil
- 1 Medium Onion diced
- 2-3 Garlic Cloves minced
- 1 lb Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 1 14.5 oz Can Diced Tomatoes
- 1 Tbsp Tomato Paste
- 1 Tsp Dried Oregano
- 1 Tbsp Smoked Paprika
- Kosher salt and pepper, to taste
- 7 Large Bell Peppers top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley, for garnish
Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!
| Carbohydrates: 23g
| Protein: 21g
| Fat: 9g
| Saturated Fat: 3g
| Cholesterol: 44mg
| Sodium: 168mg
| Potassium: 683mg
| Fiber: 5g
| Sugar: 8g
| Vitamin A: 5696IU
| Vitamin C: 211mg
| Calcium: 98mg
| Iron: 3mg