Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 tablespoon (15ml) olive oil
• 1 medium onion (150g), finely chopped
• 2 cloves garlic (10g), minced
• 1 pound (450g) ground beef or pork
• 1 cup (200g) cooked white rice
• 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1 can (14 oz/400g) diced tomatoes, drained
• 1/4 cup (25g) grated Manchego cheese
• 2 tablespoons (8g) fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent, about 5 minutes.
4. Add ground beef or pork to the skillet, cooking until browned, breaking up the meat with a spoon, about 7-8 minutes.
5. Stir in cooked rice, smoked paprika, cumin, salt, black pepper, and drained diced tomatoes. Mix well and cook for another 5 minutes until heated through.
6. Spoon the meat and rice mixture into each bell pepper, filling them generously. Sprinkle Manchego cheese over the top of each stuffed pepper.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
9. Garnish with fresh parsley before serving.

Notes:

For a vegetarian version, replace the meat with a mix of chopped mushrooms and zucchini. These stuffed peppers can be prepared a day ahead and stored in the refrigerator; reheat before serving. They pair well with a fresh green salad or crusty bread.