# What you need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef (substitutable with ground turkey or chicken)
→ Sauce & Seasonings
05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 1 tbsp gluten-free Worcestershire sauce
08 - 1 tbsp brown sugar
09 - 1 tsp chili powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
→ Toppings
13 - 1 cup shredded cheddar cheese
→ Optional Garnish
14 - 2 tbsp chopped fresh parsley
# Steps to follow:
01 - Preheat the oven to 375°F.
02 - Arrange the bell peppers upright in a baking dish, trimming the bottoms slightly if needed to stabilize them.
03 - In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart; drain excess fat if necessary.
04 - Add chopped onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened.
05 - Stir in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, chili powder, smoked paprika, salt, and black pepper. Simmer for 4 to 5 minutes to thicken.
06 - Fill each bell pepper evenly with the beef mixture.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove the foil, top each pepper with shredded cheddar cheese, and bake uncovered for an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Optionally garnish with fresh parsley and serve hot.
