Ingredients:

  • 6 large bell peppers (tops removed and seeded)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 1 lb lean ground beef (90% lean)
  • 2 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 15 oz tomato sauce (no sugar added)
  • 1 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • 0.5 cup shredded mozzarella cheese

Instructions:

  1. Place the hollowed-out peppers upright in a 9x13 inch baking dish. Pour 1/2 cup of water into the bottom of the dish. Cover tightly with foil and bake at 375°F (190°C) for 10 minutes to pre-steam.
  2. While peppers steam, heat olive oil in a large skillet over medium-high heat. Sauté the diced onions until translucent. Add the ground beef, breaking it apart until browned and a crust forms.
  3. Stir in the minced garlic, tomato paste, dried oregano, and smoked paprika. Cook for 2 minutes until fragrant. Season with salt and black pepper to taste.
  4. In a large mixing bowl, combine the cooked beef mixture, cooked white rice, and half of the tomato sauce. Mix until the rice is evenly coated.
  5. Remove peppers from the oven and drain any excess water. Spoon the beef and rice mixture into the peppers, pressing down gently to pack tightly.
  6. Whisk balsamic vinegar and Italian seasoning into the remaining tomato sauce. Pour the sauce over the top of each pepper and sprinkle with shredded mozzarella.
  7. Return to the oven uncovered for 20 minutes, or until the sauce is bubbly and the cheese is golden brown.