Stuffed Bell Peppers Recipe

Ingredients
4 large bell peppers (any color)
1 lb (450g) ground meat (beef, turkey, or chicken)
1 cup cooked rice (white or brown)
1 can (15 oz) diced tomatoes (with juices)
1 small onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or your choice)
Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottom to help them stand upright.
In a large skillet over medium heat, add a splash of oil and sauté the diced onion and minced garlic until soft.
Add the ground meat and cook until browned. Drain excess fat if necessary.
Stir in the cooked rice, diced tomatoes (with juices), oregano, paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
Spoon the meat and rice mixture into each bell pepper, packing it down gently.