2 Tbsp Extra-virgin Olive Oil
1 Medium Onion diced
2-3 Garlic Cloves minced
1 Jalapeno Pepper Diced
1.5 lb Lean Ground Beef or Turkey
2 Cup Cooked Brown Rice
1 14.5 oz Can Diced Tomatoes
1 Tbsp Tomato Paste
1 Tsp Dried Oregano
1 Tbsp Smoked Paprika
2 Tbs Southwest Spice Blend to 1 tsp Chipotle Powder
Kosher salt and pepper, to taste
7 Large Bell Peppers top and core removed
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley, for garnish

2 Tbsp Extra-virgin Olive Oil 1 Medium Onion diced 2 -3 Garlic Cloves minced 1 Jalapeno Pepper Diced 1 5 lb Lean Ground Beef or Turkey 2 Cup Cooked Brown Rice 1 14.5 oz Can Diced Tomatoes 1 Tbsp Tomato Paste 1 Tsp Dried Oregano 1 Tbsp Smoked Paprika 2 Tbs Southwest Spice Blend to 1 tsp Chipotle Powder 7 Large Bell Peppers top and core removed 1 Cup Shredded Cheddar Jack Cheese

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.

Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!