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1. Preheat your oven to 190°C (375°F). Cook the rice in the broth according to package instructions until just tender (about 15 minutes), then set aside. Using broth instead of water infuses the rice with extra flavor.
0.5 cup Long-grain white rice,
1 cup Chicken or beef broth
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2. While the rice cooks, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil, place them cut-side up in a baking dish, and set aside.
4 piece Bell peppers,
1 tbsp Olive oil
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3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 5–6 minutes until browned. Drain any excess fat, then push the beef to the side of the pan.
500 g Ground beef
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4. Add the diced onion to the skillet and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
1 piece Yellow onion,
3 clove Garlic cloves
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5. Stir in the tomato paste, Worcestershire sauce, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly.
2 tbsp Tomato paste,
1 tbsp Worcestershire sauce,
1 tsp Smoked paprika,
0.5 tsp Ground cumin,
0.5 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
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6. Add the diced tomatoes (with their juices) and stir to combine. Let the mixture simmer for 3–4 minutes until slightly thickened. Remove from heat, fold in the cooked rice and half the mozzarella cheese.
1 can Canned diced tomatoes,
0.5 cup Shredded mozzarella cheese
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7. Generously spoon the beef and rice filling into each bell pepper, pressing down lightly to pack it in. Cover the baking dish tightly with foil and bake for 30 minutes until the peppers are tender.
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8. Remove the foil, top each pepper with the remaining mozzarella and all of the cheddar cheese. Return to the oven uncovered for 10–12 minutes until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve hot.
0.5 cup Shredded mozzarella cheese,
0.5 cup Shredded cheddar cheese,
2 tbsp Fresh parsley (garnish)
