Poivrons farcis au bœuf et au fromage

Ingrédients

• 4 large bell peppers (red, orange, or yellow), halved lengthwise and seeded
• 1 tablespoon olive oil, for brushing
• 1/2 cup (120 ml) tomato sauce, for the baking dish
• 1 lb (450 g) ground beef, 80/20
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz / 411 g) diced tomatoes, with their liquid
• 1 cup (185 g) cooked white rice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 cup (100 g) mozzarella, freshly grated
• 1/2 cup (55 g) sharp cheddar, freshly grated
• 2 tablespoons fresh flat-leaf parsley, chopped

Préparation

1. 1

   Preheat and prep the baking dish: Preheat the oven to 375°F (190°C). Spread a thin, even layer of tomato sauce over the bottom of a 9x13 baking dish.

2. 2

   Prepare the bell peppers: Cut each bell pepper in half lengthwise and remove the seeds and white membranes. Brush the cut sides lightly with olive oil and arrange them cut-side up in the prepared baking dish.

3. 3

   Brown the beef and aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook 4 to 5 minutes until soft and translucent. Add the garlic and cook 30 seconds more. Add the ground beef, breaking it up as it cooks, until browned through with no pink remaining, about 7 minutes. Drain off excess fat.

4. 4

   Build the filling: Stir in the diced tomatoes with their liquid, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 2 minutes. Remove from heat and fold in the cooked rice. Taste and adjust seasoning.

5. 5

   Fill and top with cheese: Spoon the filling evenly into the pepper halves, mounding it slightly above the rim. Mix the mozzarella and sharp cheddar together and pile a generous layer on top of each stuffed pepper.

6. 6

   Bake covered then uncovered: Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is golden and bubbling at the edges. Scatter chopped parsley over the top before serving.