Ingredients:

  • 6 large red bell peppers
  • 1 lb 90% lean ground beef
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 cups cooked brown rice
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 cup shredded part-skim mozzarella cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the bell peppers lengthwise, core, and remove seeds. Place them cut-side up in a 9x13 inch baking dish.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add ground beef and brown thoroughly, ensuring the edges caramelize to maximize umami flavor. Drain off excess fat.
  3. In the same skillet, add the remaining 2 tablespoons of olive oil, diced onion, and celery. Sauté until the vegetables are softened, about 5 minutes.
  4. Stir in the tomato paste, oregano, and garlic powder, cooking for 1 minute until fragrant. Add the diced tomatoes (undrained), cooked brown rice, and the browned ground beef. Season generously with salt and pepper. Simmer for 5 minutes, allowing flavors to meld.
  5. Spoon the filling evenly into the prepared bell pepper halves. Top each pepper with shredded mozzarella cheese.
  6. Add 1/2 cup of water or vegetable broth to the bottom of the baking dish. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and lightly golden.