Stuffed Bell Peppers with Rice

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: Cut off the tops of the bell peppers and remove the seeds and membranes.
3. Step 3: In a medium saucepan, bring the water to a boil. Add the rice, cover, reduce heat to low, and simmer for 18-20 minutes or until the water is absorbed.
4. Step 4: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
5. Step 5: Add the garlic and cook for an additional minute.
6. Step 6: Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes.
7. Step 7: Stir in the paprika and season with salt and pepper to taste.
8. Step 8: Fluff the cooked rice with a fork and add it to the skillet with the beef mixture. Stir in the shredded cheese.
9. Step 9: Stuff each bell pepper with the rice and beef mixture and place them in a baking dish.
10. Step 10: Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Step 11: Remove the foil and bake for an additional 10-15 minutes or until the bell peppers are tender.