# Components:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
→ Meats
04 - 1 lb ground beef
→ Sauce & Seasonings
05 - 1 cup tomato sauce
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce (gluten-free if required)
08 - 1 tablespoon brown sugar
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Toppings
13 - 1 cup shredded cheddar cheese
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F.
02 - Place the bell peppers upright in a baking dish, trimming the bottoms if necessary to stand.
03 - In a large skillet over medium heat, brown the ground beef while breaking it apart; cook for about 5 to 6 minutes and drain excess fat if needed.
04 - Add the chopped onion and minced garlic to the skillet; cook for 2 to 3 minutes until softened.
05 - Incorporate tomato sauce, tomato paste, Worcestershire sauce, brown sugar, chili powder, smoked paprika, salt, and black pepper; simmer for 4 to 5 minutes to slightly thicken the mixture.
06 - Spoon the beef sauce mixture evenly into each prepared bell pepper.
07 - Cover the dish with aluminum foil and bake in the oven for 25 minutes.
08 - Remove the foil, sprinkle shredded cheddar cheese atop each pepper, and return to the oven uncovered for 8 to 10 minutes until cheese is melted and bubbly.
09 - Optionally garnish with fresh parsley and serve warm.
