# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers, tops sliced off and seeds removed
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef (80/20 or lean)
→ Sauce & Seasonings
05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp brown sugar
10 - 1 tsp yellow mustard
11 - 1 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 1/4 tsp chili powder (optional)
→ Dairy (optional)
15 - 1/2 cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 375°F and lightly grease a baking dish capable of holding the peppers upright.
02 - Slice tops off bell peppers, remove seeds and membranes, then place peppers cut-side up in the baking dish.
03 - Cook ground beef in a large skillet over medium-high heat, breaking it apart, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Add chopped onion and minced garlic to the skillet with beef and cook until softened, approximately 2 minutes.
05 - Stir in tomato sauce, tomato paste, ketchup, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, pepper, and chili powder; simmer for 4 to 5 minutes until slightly thickened, then remove from heat.
06 - Blend shredded cheddar cheese into the mixture until melted, if using.
07 - Spoon the beef mixture evenly into each bell pepper, filling them to the top.
08 - Cover the baking dish with foil and bake for 25 minutes.
09 - Remove foil, sprinkle additional cheese on peppers if desired, and bake uncovered for 10 more minutes until peppers are tender and cheese is bubbly.
10 - Allow the stuffed peppers to cool for 5 minutes before serving.
