# Components:
→ Vegetables
01 - 4 large bell peppers, tops cut off and seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meat
04 - 1 pound (450 g) lean ground beef
→ Sauce and Seasonings
05 - 1 cup (240 ml) tomato sauce
06 - 2 tablespoons tomato paste
07 - 2 tablespoons Worcestershire sauce
08 - 1 tablespoon brown sugar
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Other
13 - 1 tablespoon olive oil
14 - 1/2 cup (60 g) shredded cheddar cheese (optional)
15 - Fresh parsley, chopped (optional, for garnish)
# Method:
01 - Set oven temperature to 375°F (190°C) and allow it to reach temperature.
02 - Place the hollowed bell peppers upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until softened, approximately 3 minutes. Add minced garlic and sauté for 1 minute.
04 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until fully browned, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Mix in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, chili powder, salt, and black pepper. Reduce heat and simmer for 5 minutes to blend flavors.
06 - Evenly fill each bell pepper with the meat mixture using a spoon.
07 - Cover the baking dish with aluminum foil and bake in preheated oven for 25 minutes.
08 - Remove the foil, sprinkle cheddar cheese atop if using, and bake uncovered for 5 to 7 minutes until cheese melts and peppers are tender.
09 - Sprinkle chopped fresh parsley over the peppers if desired and serve while warm.
