Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 1 pound ground beef
• 1/2 cup cooked rice
• 1 1/2 cup (equal parts) chopped onion, celery, carrot
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 1 cup sliced mushrooms

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned, stirring occasionally. Drain off the excess fat.
3. Add the rice, onion, celery, carrot, garlic, oregano, basil, salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, and thyme to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
4. Stir in the diced tomatoes and mushrooms, and cook for an additional 2-3 minutes.
5. Stuff the bell pepper halves with the beef, rice, and vegetable mixture.
6. Place the stuffed bell peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender.
7. Sprinkle the shredded cheddar cheese over the stuffed peppers and bake for an additional 5 minutes or until the cheese is melted and bubbly.
8. Remove the stuffed peppers from the oven and sprinkle with chopped fresh parsley before serving.

Stuffed Bell Peppers are fun due to their colorful presentation, versatile fillings, balanced nutrition, and engaging hands-on cooking process. They offer both a comforting, homey feel and an impressive presentation, making them ideal for various occasions. Plus, they often taste even better as leftovers, adding to their appeal.