Step-by-Step Directions

• Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or oven-safe dish.
• Wash 4 large bell peppers, then slice off the tops and remove the seeds and membranes. Set aside.
• Step 2: Cook the Meat Mixture
• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Add 1 small chopped onion and sauté for 2-3 minutes until softened.
• Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
• Add 1 lb ground beef (or your preferred meat) to the skillet. Cook until browned, breaking it into small pieces with a spatula.
• Season the meat mixture with 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cumin, and salt and pepper to taste. Mix well.
• Pour in 1 cup sugar-free tomato sauce and stir to combine. Let the mixture simmer for 2-3 minutes, then remove from heat.
• Step 3: Stuff the Peppers
• Place the hollowed-out bell peppers on the prepared baking sheet.
• Evenly divide the meat mixture among the peppers, packing it down gently.
• Top each pepper with a generous sprinkle of shredded cheese (about 1/4 cup per pepper).
• Step 4: Bake to Perfection
• Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• For a golden-brown finish, broil the peppers for 1-2 minutes at the end of the cooking time (keep an eye on them to avoid burning).
• Step 5: Serve and Enjoy
• Carefully remove the stuffed peppers from the oven and let them cool for 5 minutes.
• Garnish with fresh parsley or cilantro if desired, and serve warm.