Ingredients:

  • 3 large bell peppers (red, yellow, or orange), halved lengthwise, seeds and ribs removed
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb lean ground beef (90/10 ratio)
  • 1.5 cups pre-cooked long grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 cup shredded mozzarella
  • 0.25 cup shredded provolone
  • 0.25 cup grated parmesan
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved bell peppers in a 9x13 inch baking dish, cut-side up.
  2. Drizzle the peppers with olive oil and a pinch of salt. Par-roast the empty peppers for 15 minutes to evaporate excess moisture.
  3. While peppers roast, brown the ground beef and diced onions in a large skillet over medium-high heat until the meat is no longer pink. Drain excess grease if necessary.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the tomato paste to caramelize and darken.
  5. Add the marinara sauce, dried oregano, and smoked paprika. Fold in the pre-cooked rice until evenly coated and heated through.
  6. Remove the baking dish from the oven. Fill each pepper half generously with the beef and rice mixture.
  7. Combine the mozzarella, provolone, and parmesan in a small bowl. Top each pepper with a heavy layer of the cheese blend.
  8. Return to the oven and bake for 20 minutes until the peppers are tender and the cheese is golden brown and bubbly.
  9. Garnish with fresh parsley before serving.