Cheesy Ground Beef Stuffed Bell Peppers

Preheat your oven to 190°C (375°F). Lightly grease a baking dish large enough to hold the bell pepper halves.

Carefully cut each bell pepper in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, which takes about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until it's fully browned, then drain any excess fat.

Stir in the crushed tomatoes, uncooked rice, beef broth, salt, black pepper, paprika, and dried oregano. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes, allowing the rice to begin absorbing some of the liquid.

Evenly spoon the seasoned beef and rice mixture into each bell pepper half in the baking dish.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the shredded cheddar cheese generously over each stuffed pepper, and return to the oven uncovered for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Let the stuffed bell peppers rest for a few minutes before serving warm.