Stuffed Bell Peppers with Ground Beef and Rice
INGREDIENTS
4 large bell peppers (any color)
1 pound ground beef
1 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish
PREPARATION
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Add the ground beef to the skillet, cooking until browned. Stir in the smoked paprika, cumin, salt, and pepper.
Add the cooked rice and tomato sauce to the beef mixture, stirring to combine.
Stuff each bell pepper with the beef and rice mixture and place them in a baking dish.
Cover the dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
Remove the foil for the last 5 minutes of baking to allow the tops to brown slightly.
Garnish with fresh cilantro before serving.