Stuffed Bell Peppers

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the Bell Peppers:
   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • Rinse the peppers under cold water.
   • If needed, slice a thin layer from the bottom of each pepper so they stand upright.
   • Place the peppers in a baking dish.
3. Cook the Filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the onion and cook for about 3-4 minutes, until softened.Add the garlic and cook for another minute until fragrant.Add the ground beef (or turkey) to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.
   • Stir in the cooked rice, diced tomatoes, tomato paste, oregano, basil, salt, pepper, and paprika (if using). Mix well to combine and cook for another 2-3 minutes until heated through. Remove from heat.
4. Stuff the Peppers:
   • Spoon the filling mixture evenly into each bell pepper, pressing down lightly to pack it in.
   • Top each pepper with shredded cheese.
5. Bake the Peppers:
   • Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers.
   • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve:
   • Remove from the oven and let cool slightly before serving.
   • Garnish with chopped fresh parsley or cilantro, if desired.