Beef and Rice Stuffed Peppers

1Preheat the oven to 350°F (180°C).

2Cut the tops off the bell peppers (4) and remove the seeds and membranes from the inside.

3In a skillet, brown the ground beef (1 lb) over medium heat until no longer pink. Drain excess fat if needed.

4Add the diced onion (1) and minced garlic (2 cloves) to the skillet and cook until softened.

5Stir in the rice (1 cup), diced tomatoes (1 can), beef broth (1 cup), paprika (1 teaspoon), cumin (1 teaspoon), chili powder (½ teaspoon), and oregano (½ teaspoon). Cook for 5-7 minutes until the liquid is absorbed and the rice (1 cup) is partially cooked.

6Fill each bell pepper with the beef and rice (1 cup) mixture and place them in a baking dish.

7Cover the dish with aluminum foil and bake for 30 minutes.

8Remove the foil, sprinkle shredded cheddar cheese (½ cup) on top of each stuffed pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

9Garnish with fresh parsley before serving.