Cheesy Beef and Rice Stuffed Peppers
- 4 large bell peppers, any color, halved through the stem and seeded
- 1 tbsp olive oil
- 1 onion, diced
- 1 lb ground beef, 85% lean
- 3 cloves garlic, minced
- 1 tsp italian seasoning
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 can diced tomatoes, 14.5 oz, with juices
- 1 ½ cups cooked rice
- 1 ½ cups shredded cheddar or monterey jack cheese, divided
- ½ cup tomato sauce
- 2 tbsp fresh parsley, chopped (optional)
Cheesy Beef and Rice Stuffed Peppers
- Heat the oven to 375°F. Arrange the pepper halves cut side up in a 9x13 baking dish.
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft.
- Add the beef and turn the heat to medium-high, breaking the meat into small crumbles with a wooden spoon.
- Cook until no pink remains and the beef reaches 160°F (71°C). Spoon off any extra fat.
- Stir in the garlic, Italian seasoning, smoked paprika, salt and pepper and cook until fragrant.
- Add the diced tomatoes with their juices and simmer until most of the liquid cooks off.
Cheesy Beef and Rice Stuffed Peppers
- Take the pan off the heat and stir in the rice and 1/2 cup of the cheese.
- Pack the filling into the pepper halves, mounding it on top.
- Pour the tomato sauce into the bottom of the dish around the peppers and cover the dish tightly with foil.
- Bake covered until the peppers are tender when pierced with a knife.
- Uncover, sprinkle the remaining cheese over the peppers and bake until melted and bubbly.
- Sprinkle with parsley and serve.
- Cook to 160°F inside (check with a thermometer).