Stuffed Peppers

I love that stuffed peppers make for a quick and easy dinner, and they help us to use up our peppers at the end of the season. During busy weeks, I will make these ahead and put them in our fridge to bake for dinner the next evening.

4 bell peppers, top and core removed

1 medium onion, diced

2-3 garlic cloves, minced

1 pound lean ground beef

1 1/2 cup cooked brown rice

1 14.5 ounce can diced tomatoes (you can substitute tomato sauce if you would like)

1 teaspoon dried oregano

1 tablespoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar jack cheese.

Preheat your oven to 375 degrees and place the peppers cut side up into baking dish. (I like to use a 9x9 glass pan)

Cook ground beef until no longer pink, breaking it up with a spatula. Once beef is cooked, add onion and garlic. Cook until onions soften.

Stir in brown rice, tomato sauce, oregano, and smoked paprika. Cook until sauce is slightly reduced. Add salt and pepper if desired.

Stuff each pepper with the rice and meat mixture and bake until peppers are mostly tender, around 10-12 minutes. Sprinkle with cheese and bake for 5-7 minutes more. Enjoy!