Stuffed Bell Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and blanch 4 large bell peppers (tops cut off and seeds removed) for 3 minutes. Drain and place them cut-side up in a baking dish to prevent them from being crunchy in the final dish.

2. 2

   In a large skillet over medium-high heat, brown 1 lb ground beef or turkey, breaking it into crumbles, until no pink remains, about 7 minutes. Drain any excess fat, then add 1 medium diced yellow onion and cook for 3 minutes until softened. Add 3 cloves minced garlic and cook for an additional minute until fragrant.

3. 3

   Stir in 1 can (14 oz) drained diced tomatoes, ½ cup of the 1 cup tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, and 1 teaspoon smoked paprika. Simmer the mixture for 3 minutes, then remove from heat and fold in 1 cup cooked white rice. Season with salt and black pepper to taste.

4. 4

   Generously spoon the beef and rice filling into each bell pepper, mounding it above the rim. Pour the remaining tomato sauce around the base of the peppers in the baking dish, then cover loosely with foil and bake for 25 minutes.

5. 5

   After 25 minutes, remove the foil, top each pepper with 1 cup shredded mozzarella cheese, and bake uncovered for an additional 15–20 minutes until the cheese is melted, bubbly, and the peppers are completely tender. Garnish with fresh parsley before serving.