Ingredients

• 2 Tablespoons extra-virgin olive oil (or avocado oil)
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1 pound lean ground beef
• 1½ cups cooked brown rice
• 14.5 ounces diced tomatoes (1 can)
• 1 Tablespoon tomato paste
• 1 Teaspoon dried oregano
• 2 teaspoons paprika
• Kosher salt and pepper, to taste
• 7 large bell peppers, tops removed and cored
• 1 cup shredded Cheddar Jack cheese
• Freshly chopped parsley, for garnish

Instructions

1. Set the oven to 375°F. Arrange the prepared bell peppers upright in a baking dish or on a rimmed baking sheet.
2. Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
3. Add the ground beef to the pan. Cook for 5–6 minutes, breaking it apart with a spoon, until fully browned.
4. Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Mix well to combine.
5. Let the mixture simmer until slightly thickened, about 4–5 minutes. Season with kosher salt and pepper to taste.
6. Spoon the beef and rice mixture evenly into each bell pepper. Bake until the peppers begin to soften, about 10–12 minutes.
7. Remove from the oven and top each pepper with shredded Cheddar Jack cheese. Return to the oven and bake for an additional 5–7 minutes, until the cheese is melted.
8. Garnish with freshly chopped parsley before serving.

Notes

• Quinoa may be used in place of brown rice
• For a lower-carb option, substitute cauliflower rice
• Ground turkey can replace ground beef
• Any neutral cooking oil may be used instead of olive oil
• Swap Cheddar Jack with any light or fat-free shredded cheese

Paprika Tip:
The paprika adds bold flavor. If preferred, reduce the amount to 2 teaspoons.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. These peppers can also be frozen for up to 3 months.