1. Prep the Peppers

• Preheat your oven to 375°F (190°C).
• Wash the bell peppers and slice off the tops, removing the seeds and membranes inside.
• Lightly brush the peppers with olive oil, and arrange them upright in a baking dish.

Pro Tip: If your peppers wobble, trim a tiny sliver off the bottom to make them sit flat.

2. Make the Filling

• Heat a large skillet over medium heat and add the ground beef or turkey. Cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess fat.
• Add the diced onion and garlic to the skillet. Sauté for 2-3 minutes, or until fragrant and softened.
• Stir in the cooked rice, diced tomatoes, tomato sauce, and seasonings (smoked paprika, oregano, cumin, salt, and pepper). Cook for another 3-4 minutes until everything is well combined.
• Remove the skillet from heat and stir in 1/2 cup of shredded mozzarella.

Optional: Toss in fresh parsley or cilantro for a pop of freshness.

3. Stuff the Peppers

• Generously spoon the filling into each bell pepper, packing it down slightly to fit as much as possible.
• Sprinkle the tops with extra mozzarella or cheddar cheese for a gooey, golden topping.

4. Bake the Peppers

• 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 cheese is melted and bubbly and the peppers are tender.

Pro Tip: For an extra crispy cheese topping, broil the peppers for 1-2 minutes after baking.

5. Serve and Enjoy

• Let the peppers cool for a few minutes before serving. Garnish with fresh herbs if desired, and serve warm.