Constituents
2 SoupspoonsExtra-virgin Olive Oil
1 Medium Onion minced
2-3 Garlic Cloves diced
1 pound Spare Ground Beef
1 ½ Cup Cooked Brown Rice
114.5 ounces Can Diced Tomatoes
1 Tablespoon Tomato Paste
1 Tablespoon Dried Oregano
1 Tablespoon Smoked Paprika
Kosher swab and pepper, to taste
7 Large Bell Peppers top and core removed
1 Mug Tattered Cheddar Jack Rubbish
Lately diced parsley, for garnish
Instructions
Preheat your roaster to 375F and place the peppers cut side up into a baking dish or a rimmed charger.
Heat canvas in a large visage over medium heat. Sauté onion until softens, also stir in garlic and cook for about 1 nanosecond more.
Add ground beef and cook until no longer pink, breaking up meat with a rustic ladle, for 5-6 twinkles. Stir in cooked brown rice, minced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 twinkles. Taste and season with swab and pepper as demanded.
Stuff each pepper with beef admixture and singe until peppers are substantially tender. About 10-12 twinkles.
Sprinkle with rubbish and singe for 5-7 twinkles more. Garnish with fresh diced parsley before serving. Enjoy!