Beef and Rice Stuffed Peppers

Peppers

• 4 large bell peppers (red, orange or yellow), halved lengthwise through the stem, seeds removed4 large bell peppers (red, orange or yellow), halved lengthwise through the stem, seeds removed
• 1 tsp olive oil1 tsp olive oil
• ¼ tsp kosher salt¼ tsp kosher salt

Filling

• 1¼ lb 93% lean ground beef565 g 93% lean ground beef
• 1 medium yellow onion, finely diced1 medium yellow onion, finely diced
• 3 cloves garlic, minced3 cloves garlic, minced
• 2 tbsp tomato paste32 g tomato paste
• 1 tsp smoked paprika1 tsp smoked paprika
• 1 tsp Italian seasoning1 tsp Italian seasoning
• 1 can diced tomatoes, 14.5 oz, undrained1 can diced tomatoes, 14.5 oz, undrained
• 1 tbsp Worcestershire sauce1 tbsp Worcestershire sauce
• 1 tsp kosher salt1 tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 1½ cups cooked white rice, leftover rice is perfect235 g cooked white rice, leftover rice is perfect

To bake and finish

• 1 can tomato sauce, 8 oz1 can tomato sauce, 8 oz
• 1 cup shredded part-skim mozzarella115 g shredded part-skim mozzarella
• 2 tbsp grated Parmesan2 tbsp grated Parmesan
• 2 tbsp fresh flat-leaf parsley, chopped2 tbsp fresh flat-leaf parsley, chopped