# Components:
→ Vegetables
01 - 4 large bell peppers, any color
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef (substitute with ground turkey for lighter option)
→ Sauce & Seasonings
05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce (use gluten-free version if needed)
08 - 1 tbsp brown sugar
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - ½ tsp salt
12 - ½ tsp black pepper
13 - ¼ tsp crushed red pepper flakes (optional)
→ Toppings
14 - ½ cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the bell peppers upright.
02 - Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon, about 5 to 6 minutes. Drain excess fat if needed.
04 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened.
05 - Stir in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Simmer for 5 minutes to thicken the mixture.
06 - Arrange bell peppers upright in the prepared baking dish. Spoon the beef mixture evenly into each pepper.
07 - Cover the dish with aluminum foil and bake for 25 minutes.
08 - Remove foil, sprinkle shredded cheddar cheese onto each stuffed pepper, and bake uncovered for an additional 5 to 7 minutes until cheese is melted and bubbly.
09 - Allow the stuffed peppers to cool for a few minutes before serving.
