Easy Stuffed Peppers

Ingredients

2 Tablespoons extra-virgin olive oil

1 medium onion, diced

2-3 garlic cloves, minced

1 pound lean ground beef

1 1/2 cups cooked brown rice

1 14.5-ounce can diced tomatoes

1 Tablespoon tomato paste

1 teaspoon dried oregano

1 Tablespoon smoked paprika

Kosher salt and pepper, to taste

Large bell peppers, top and core removed

1 cup shredded Cheddar Jack cheese

Freshly chopped parsley, for garnish

Directions

1. Cook rice according to package.

2. Preheat oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.

3. Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.

4. Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.

5. Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.

6. Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.

7. Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!

Nutritional Information: 

7 Servings

Serving Size: 1 full pepper or 2 halves

Calories: 262

Total Fat: 9g

Saturated Fat: 3g

Cholesterol: 44 mg

Sodium: 168 mg

Total Carbohydrate: 23g

Fiber: 5g

Protein: 21g