Ingredients:

  • 6 large bell peppers, any color (approx. 900g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 2 medium zucchini, finely diced (approx. 400g)
  • 1 medium yellow onion, finely chopped (approx. 140g)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 1/2 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the interior and exterior with olive oil and a pinch of salt. Place them upright in a 9x13 inch baking dish.
  2. Brown the lean ground beef in a large skillet over medium-high heat until no longer pink. Add the chopped onion and sauté until translucent (about 4 minutes).
  3. Stir in the diced zucchini and garlic, cooking for another 5-7 minutes until the zucchini is tender and the moisture has evaporated.
  4. Stir in the drained diced tomatoes, beef broth, oregano, paprika, salt, and pepper. Simmer on low for 5 minutes until the liquid has thickened into a glaze. Remove from heat.
  5. Spoon the filling mixture generously into each pepper, pressing down slightly to pack it. Bake in the oven at 375°F (190°C) for 30 minutes.
  6. Remove the dish and sprinkle the shredded mozzarella cheese on top of each pepper. Return to the oven and bake until the cheese is melted and golden brown.