Stuffed Bell Peppers
FULL DISCLOSURE! I adapted parts of this recipe from Once Upon a Chef, who I highly recommend!

Ingredients
• 1 pound lean ground beef
• 3 large bell peppers, any color
• 3 tbsp. extra vigrin olive oil
• 1 medium yellow onion, diced
• 1½ tsp. minced garlic
• 1 tbsp. Italian seasoning
• 1 8oz can tomato paste
• 2 tbsp water
• 1½ cup shredded cheese¹

Directions
➀ Preheat oven to 425°F.
➁ Slice each bell pepper in half vertically (from stem to bottom), then remove core and seeds from each half.
➂ Line a 9x13 in. baking dish with aluminum foil. Place peppers cut side up in baking dish; drizzle with 1 tbsp. olive oil.
➃ Roast peppers for 20 minutes, until tender-crisp. There will be some liquid accumulated in the peppers, you can totally ignore this as it won't hurt anything.
➄ While peppers bake, heat remaining 2 tbsp. olive oil over medium heat in a large skillet. Add onion and cook, stirring frequently for 3-5 minutes until soft and translucent.
➅ Add minced garlic and cook for another minute.
➆ Add ground beef and Italian seasoning, increasing heat to medium high. Cook until meat is browned and almost cooked through, about 4-5 minutes.
➇ Add tomato paste and water; bring to a boil. Reduce heat to medium low and cook 2-3 minutes more.
➈ Add cooked rice and ¾ cup shredded cheese and stir until melted. Remove from heat.
➉ Remove peppers from oven and spoon filling evenly into each "shell." Sprinkle with remaining shredded cheese and put back in the oven. Roast for 10-15 minutes until filling is hot and cheese is melted.

Enjoy!

Notes
➀ I prefer "Mexican" or "Fiesta" shredded cheese mixes!