2 Tbsp Extra-virgin Olive Oil 1 Medium Onion diced 2-3 Garlic Cloves minced 1 Jalapeno Pepper Diced 1.5 lb Lean Ground Beef or Turkey 2 Cup Cooked Brown Rice 1 14.5 oz Can Diced Tomatoes 1 Tbsp Tomato Paste 1 Tsp Dried Oregano 1 Tbsp Smoked Paprika 2 Tbs Southwest Spice Blend to 1 tsp Chipotle Powder Kosher salt and pepper, to taste 7 Large Bell Peppers top and core removed 1 Cup Shredded Cheddar Jack Cheese Freshly chopped parsley, for garnish

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray. Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more. Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika. Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed. Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes. Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!