Ingredients

• 4–6 bell peppers (any color: green, red, yellow, or orange)
• 1 tablespoon olive oil
• 1 lb ground beef (450g)
• 1 medium onion, chopped
• 1 jalapeño pepper, chopped (optional)
• 5 cloves garlic, chopped
• 14.5 ounces fire-roasted tomatoes (canned; diced tomatoes or tomato sauce also work)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend; pepper jack is also great)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup cooked rice (white, brown, or wild)

• Fresh chopped parsley
• Red pepper flakes

Instructions

1. Heat the oven to 425°F (220°C). At the same time, bring a large pot of water to a boil—enough to fully submerge the peppers.
2. Rinse the bell peppers, slice off the tops, and remove the seeds and membranes. Trim a small amount from the bottoms if needed so they stand upright.
   Tip: Chop the usable pepper tops (discarding the stems) to cook with the onion later.
3. Place the peppers in the boiling water and blanch for 5 minutes until slightly tender.
   Alternative option: Roast the peppers for 20 minutes instead.
4. Transfer the softened peppers to a lightly greased baking dish and set aside.
5. Warm the olive oil in a large skillet over medium heat. Add the onion, chopped pepper tops, and jalapeño (if using). Cook for 5 minutes, stirring occasionally, until softened.
6. Add the garlic and cook for 1 minute, just until fragrant.
7. Add the ground beef and cook for 5–6 minutes, breaking it up as it browns, until fully cooked through.
8. Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Mix well, then remove from heat.
9. Fold in half of the shredded cheese until evenly combined.
10. Spoon the filling into each prepared pepper, packing it gently. Sprinkle the remaining cheese over the tops.
11. Bake uncovered for 15–20 minutes, or until the peppers reach your desired tenderness and the cheese is melted and bubbly.
12. Let cool slightly, garnish if desired, and serve.

Notes

• Bell peppers vary in size, so you may have extra filling or need an extra pepper or two. Any leftover filling freezes well.
• A splash of Worcestershire sauce can be added for extra depth of flavor.