Instructions
1. Preheat the Oven
Set your oven to 375°F and lightly grease a baking dish that will fit all six peppers snugly.
2. Prep the Peppers
Slice off the tops, scoop out the seeds and membranes, and set aside while you prepare the filling.
3. Make the Filling
In a large skillet:
Heat olive oil over medium heat.
Add diced onions and sauté for about 5 minutes until soft.
Stir in garlic and cook for 1 more minute.
Add ground beef and cook until browned and fully cooked, about 8 minutes.
Stir in rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Mix thoroughly until well combined.
4. Stuff & Bake
Fill each bell pepper generously with the beef mixture.
Sprinkle the tops with the reserved cheddar cheese.
Arrange them upright in the baking dish.
Bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese is melted and golden.
5. Garnish & Serve
Sprinkle with chopped parsley (if using), serve hot, and watch the compliments roll in.
Tip: These reheat beautifully, so double the batch and enjoy easy leftovers for lunch!
