Stuffed Bell Peppers with Rice and Beef

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse peppers and set aside. If needed, slice a thin piece from the bottom of each pepper so they stand upright.
2. Cook the rice
   In a medium saucepan, bring 2 cups of water to a boil. Add rice, reduce heat to low, cover and simmer for about 15 minutes or until rice is tender. Remove from heat and set aside.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook for another minute. Add ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 6-7 minutes. Drain excess fat.
4. Combine ingredients
   To the skillet with beef, add cooked rice, diced tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper. Stir well to combine all ingredients. Cook for 2-3 minutes to allow flavors to meld.
5. Stuff the peppers
   Arrange bell peppers standing upright in a baking dish. Fill each pepper with the beef and rice mixture, pressing down gently to pack. Pour the reserved tomato juice and beef broth around the peppers in the baking dish.
6. Bake the peppers
   Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil, sprinkle the tops of peppers with shredded mozzarella cheese, and bake uncovered for an additional 10-15 minutes, until cheese is melted and peppers are tender.
7. Rest and garnish
   Remove from oven and let stand for 5 minutes. Garnish with freshly chopped parsley before serving. Spoon some of the cooking liquid from the baking dish over the peppers for extra flavor.