Preheat your oven to 375°F (190°C).
Wash the bell peppers and cut off the tops. Remove the seeds and membranes from inside.
Arrange the peppers upright in a lightly greased baking dish.
Step 2: Cook the beef
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Step 3: Make the filling
Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and black pepper.
Cook for another 3–5 minutes, allowing the flavors to combine.
Step 4: Stuff the peppers
Spoon the beef and rice mixture into each bell pepper.
Fill them generously, but don’t pack the mixture too tightly.
Step 5: Add the cheese
Sprinkle a generous layer of shredded cheddar or mozzarella over the top of each stuffed pepper.
For an extra saucy dish, pour a little additional tomato sauce into the bottom of the baking dish.
Step 6: Bake
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted, bubbly, and lightly golden.
Step 7: Serve
Let the stuffed peppers rest for about 5 minutes before serving.
Garnish with fresh parsley and serve warm with a simple green salad, roasted vegetables, or warm bread.
These stuffed bell peppers are especially delicious when the edges become slightly caramelized and the melted cheese forms a golden crust over the savory filling.
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