# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz ground beef or turkey
→ Grains
05 - 3/4 cup cooked rice (white or brown)
→ Dairy
06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese
→ Sauces & Liquids
08 - 2 cups tomato sauce
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste
→ Optional
14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional, for added texture)
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add ground beef or turkey to the skillet, breaking up the meat as it cooks. Continue cooking until browned and fully cooked, about 6 to 7 minutes.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), grated Parmesan, dried oregano, dried basil, paprika, parsley if using, salt, and black pepper. Mix thoroughly.
06 - Pour half of the tomato sauce (1 cup) into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack. Place the stuffed peppers standing upright in the baking dish.
08 - Spoon the remaining tomato sauce over the tops of the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove the foil, sprinkle remaining shredded cheese (1/2 cup) and optional breadcrumbs over the peppers, then bake uncovered for another 10 to 15 minutes until cheese is melted, golden, and peppers are tender.
11 - Remove from the oven and let the stuffed peppers rest for 5 minutes before serving.
