Ingredients:
4 large bell peppers (any color, though red, yellow, or orange are sweeter)
1 lb (450g) ground beef (preferably lean)
1 (14.5 oz or 410g) can diced tomatoes, drained (or fresh tomatoes, finely chopped)
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded cheese (cheddar, mozzarella, or a blend works well)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (optional for a smoky flavor)
1 teaspoon cumin
Fresh parsley or cilantro, chopped (for garnish)
Sour cream (for serving, optional)
Instructions:
Preheat Oven and Prepare Peppers:
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms to help them stand upright in the baking dish without cutting into the cavity.
Cook the Beef Mixture:
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until the beef is browned.
Stir in the cauliflower rice, diced tomatoes, salt, pepper, smoked paprika, and cumin. Cook for 5-7 minutes until the mixture is well combined and slightly reduced.
Stuff the Peppers:
Spoon the beef mixture into each bell pepper cavity, packing it tightly. Place the stuffed peppers upright in a baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.
Add Cheese and Bake:
Remove the foil, top each pepper with shredded cheese, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Let the peppers cool for a few minutes before serving. Garnish with fresh parsley or cilantro and a dollop of sour cream, if desired.