Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed

1 cup cooked rice

500g ground beef

1 onion, chopped

2 garlic cloves, minced

1 can (400g) diced tomatoes

1 cup shredded mozzarella cheese

1 tsp paprika

1 tsp cumin

Salt and pepper to taste

Instructions:

Prepare the Filling: In a large skillet, heat some oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the chopped onion and minced garlic, and cook until the onion is translucent. Stir in the diced tomatoes, cooked rice, paprika, cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.

Stuff the Peppers: Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish. Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely. Top each stuffed pepper with shredded mozzarella cheese.

Bake the Peppers: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Remove