Stuffed Bell Peppers

Ingredients

• 4-6 bell peppers use any color – green, yellow, red, orange
• 1 tablespoon olive oil
• 1 lb ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
• 1 medium onion chopped
• 1 jalapeno pepper chopped (optional, for spicy)
• 5 cloves garlic chopped
• 14.5 ounces fire roasted tomatoes (canned - or use diced tomatoes or tomato sauce)
• 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice white, brown, or wild rice
• For Garnish. Fresh chopped parsley, red pepper flakes

Directions

• Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
• Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
• Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
• Set the softened peppers into a lightly oiled baking dish.
• Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
• Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
• Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
• Stir in half of the shredded cheese until incorporated.
• Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
• Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
• Cool slightly, garnish, and serve.