Stuffed bell peppers ! Don’t lose this recipe

Ingredients

4 large bell peppers (any color)
1 lb (450g) ground meat (beef, turkey, or chicken)
1 cup cooked rice (white or brown)
1 can (15 oz) diced tomatoes (with juices)
1 small onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika Potsticker Soup with Mushrooms Bok Choy
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or your choice)
Fresh parsley (for garnish)

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Peppers: Butter Biscuits
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottom to help them stand upright.
Cook the Filling:
In a large skillet over medium heat, add a splash of oil and sauté the diced onion and minced garlic until soft. Garlic Butter Steak with Cheesy Herb Pasta
Add the ground meat and cook until browned. Drain excess fat if necessary.
Stir in the cooked rice, diced tomatoes (with juices), oregano, paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
Stuff the Peppers:
Spoon the meat and rice mixture into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Top with Cheese:
Sprinkle shredded cheese on top of each stuffed pepper.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden. Billion Dollar Buttery Biscuits