Stuffed Bell Peppers

Hey ladies! Here is a new rcipe to go with any dinner! Let me know in the comments if you like it!

What You Need:

• 2 Tablespoons Extra-virgin Olive Oil, or avocado oil

• 1 Medium Onion, diced

• 2-3 Garlic Cloves, minced

• 1 pound Lean Ground Beef

• 1½ Cup Cooked Brown Rice

• 14.5 ounces Diced Tomatoes, one can

• 1 Tablespoon Tomato Paste

• 1 Teaspoon Dried Oregano

• 1 Tablespoon 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

Instructions:

1. Preheat your oven to 375 F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.

2. Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.

3. Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 1 Tablespoon Smoked Paprika

4. Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.

5. Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes.

6. Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy