Stuffed Bell Peppers

• 1/2 cup rice
• 4 medium red, green or yellow bell peppers
• 3/4 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped fresh parsley
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 cups marinara sauce (see recipe below), divided
• 1/2 cup shredded Parmigiano Reggiano cheese   (Kirkland brand is great!)

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Preheat oven to 450°.

Cook rice according to directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers in boiling water until crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through salt); cook 5 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup sauce, and cheese to beef mixture, stirring to combine.

Spoon beef mixture into each pepper until filled to the brim. Place peppers in a 2-quart baking dish coated with cooking spray; add remaining sauce over each pepper.

Bake at 450° for 25 minutes. Serve peppers with sauce. Garnish with pepper tops.

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Fresh Marinara Sauce

8 Roma tomatoes chopped (deseeded)

4 whole garlic cloves

3/4 onion, chopped

Salt & pepper (be very generous with the salt!)

3/4 cup HIGH QUALITY olive oil

Boil the first four ingredients for about 10 minutes or until the veggies have cooked through.  Remove from heat and blend until smooth!  Add oil AFTER and whisk until smooth.

NOTE: This makes more than double what is needed for the above recipe but I like to freeze the remaining sauce to use the next time I make stuffed peppers or use it the next day to toss w/ pasta.