Ingredients:

  • 4 large orange bell peppers (approx. 1 lb / 450g)
  • 2 tbsp water
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice (300g)
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1 small onion, finely diced (4 oz / 115g)
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (240ml)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Carefully slice off the tops of the peppers, keeping them to use as lids. Scoop out the seeds and membranes, then carve triangle eyes and a jagged toothy grin into the front of each pepper.
  2. Place the carved peppers upright in a baking dish with 2 tbsp of water at the bottom. Microwave on high for 4–6 minutes until slightly softened, then drain excess water.
  3. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink. Stir in the minced garlic and cook for an additional 60 seconds.
  4. Lower heat to medium. Stir in the tomato sauce, smoked paprika, oregano, salt, and pepper. Fold in the cooked rice and half of the cheddar cheese until melted and well-combined.
  5. Spoon the beef mixture into each pepper, pressing down lightly. Place the pepper lids back on top and bake at 375°F (190°C) for 20–25 minutes. Top with remaining cheese during the final minutes of baking.