Ingredients:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground beef
  • 2 cups cooked white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1.5 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes. Rub the insides with olive oil and salt.
  2. Place the peppers upright in a 9x13 inch baking dish and pre-bake at 400°F (200°C) for 10–12 minutes until slightly softened.
  3. Brown the ground beef in a skillet over medium-high heat until no longer pink.
  4. Add the diced onion and garlic to the skillet and sauté until the onion is translucent.
  5. Stir in the cooked rice, tomato sauce, Worcestershire sauce, oregano, and paprika. Simmer for 5 minutes until the mixture is thick and cohesive.
  6. Spoon the beef and rice mixture generously into each pre-roasted pepper, pressing down slightly to pack it.
  7. Top each pepper with shredded mozzarella cheese.
  8. Bake for another 20–25 minutes until the cheese is bubbling and mahogany-colored in spots.
  9. Garnish with chopped fresh parsley before serving.