# 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 (alternatively ground turkey)
→ Sauce & Seasonings
05 - 1 cup tomato sauce
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce (use gluten-free if required)
08 - 1 tablespoon brown sugar
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
13 - ¼ teaspoon crushed red pepper flakes, optional
→ Toppings
14 - ½ cup shredded cheddar cheese
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold bell peppers upright.
02 - Cut the tops off the bell peppers, remove seeds and membranes, and set aside.
03 - In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon, for approximately 5 to 6 minutes. Drain excess fat if needed.
04 - Add diced onion and minced garlic to the skillet and sauté for 2 to 3 minutes until softened.
05 - Stir in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes if using. Simmer for 5 minutes to thicken.
06 - Arrange the bell peppers in the prepared baking dish and evenly fill each with the beef mixture.
07 - Cover the dish with aluminum foil and bake for 25 minutes.
08 - Remove foil, sprinkle shredded cheddar cheese on each stuffed pepper, and bake uncovered for an additional 5 to 7 minutes until cheese is melted and bubbly.
09 - Allow to cool for a few minutes prior to serving.
