Step 1: Prepare the Peppers
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim a small slice from the bottom so they stand upright.
Step 2: Soften the Peppers
Bring a large pot of water to a boil.
Add the peppers and cook for 3–5 minutes until slightly tender.
Drain well and place them upright in a lightly greased baking dish.
Step 3: Cook the Filling
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Step 4: Mix the Filling
Add the cooked rice, diced tomatoes, half of the tomato sauce, Italian seasoning, paprika, salt, and black pepper.
Stir everything together and simmer for 5 minutes.
Step 5: Stuff the Peppers
Spoon the beef and rice mixture evenly into each bell pepper, pressing gently to fill them completely.
Step 6: Add Sauce
Pour the remaining tomato sauce around the peppers in the baking dish to keep them moist while baking.
Step 7: Bake
Cover the dish with aluminum foil.
Bake for 35 minutes.
Step 8: Add the Cheese
Remove the foil and sprinkle the shredded cheese generously over each pepper.
Return to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Step 9: Serve
Let the stuffed peppers rest for 5 minutes before serving.
Garnish with chopped parsley if desired and enjoy with garlic bread or a fresh green salad.
Tips
- Substitute ground turkey or chicken for a lighter version.
- Use brown rice or quinoa for extra fiber.
- Freeze leftovers individually for an easy make-ahead meal.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
