Stuffed Bell Peppers

Preheat oven to 350ºF.

In a deep pot, heat brown rice with low sodium chicken broth over medium-high heat. Simmer, covered, for about 20 minutes or until rice is mostly tender.

In a large, deep skillet over medium-high heat, add olive oil and allow to heat up. Add lean ground beef, diced yellow onion, minced garlic, sea salt, black pepper, chili powder, dried oregano, and paprika and stir to combine. Cook until meat is well-browned and onions are tender, about 6–8 minutes.

Add diced tomatoes, tomato sauce, and cooked brown rice (should be approximately 3 cups) and stir to combine.

Carefully slice off tops of each bell pepper, leaving as much of the pepper as possible. Clean out each pepper and wash thoroughly.

Place each pepper in an oven-safe baking dish, cut side up. (Note: If you find the pepper wont stand up on its own, it may be necessary to slice off some of the bottom of the pepper to make it level.) Gently spoon mixture into hollowed-out peppers and top with shredded Parmesan cheese. If there is extra stuffing, you can spread it around the peppers in the baking dish.

Place in the oven and bake for 45 minutes, or until peppers are tender. Garnish with Italian parsley.