Ground Beef Stuffed Peppers with Potato Swirl

1Preheat your oven to 375°F (190°C).

2Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 medium) and garlic (2 cloves), sauté until translucent, about 5 minutes.

4Add the ground beef (1 pound) to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes. Drain any excess fat.

5Season the beef with salt (1 teaspoon), black pepper (½ teaspoon), paprika (1 teaspoon), oregano, and thyme. Stir in the cooked rice (1 cup), tomato sauce (½ cup), and chopped parsley. Mix well and cook for an additional 2 minutes.

6Stuff each bell pepper with the beef mixture, pressing down to pack tightly.

7Place the stuffed peppers in a baking dish. Spoon the mashed potatoes into a piping bag fitted with a large star tip.

8Pipe a swirl of mashed potatoes on top of each stuffed pepper, covering the beef mixture completely.

9Sprinkle grated Parmesan cheese (¼ cup) over the mashed potatoes and drizzle with melted butter (2 tablespoons).

10Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

11Remove the foil and bake for an additional 15 minutes, or until the potatoes are golden and the peppers are tender.

12Serve hot, garnished with additional parsley if desired.