Stuffed Bell Peppers with Minced Meat

Preheat your oven to 190°C (375°F). Prepare the bell peppers by cutting off their tops and removing the seeds and membranes. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another 1 minute until fragrant.

Add the minced meat to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 7-8 minutes.

Stir in the tomato paste and diced tomatoes, then add cooked rice, chopped parsley, oregano, black pepper, and salt. Mix well and cook for another 5 minutes until heated through and flavors meld.

Taste the filling and adjust seasoning if necessary.

Carefully spoon the meat mixture into each bell pepper cavity, pressing down gently to fill completely.

Place the stuffed peppers upright in a baking dish. If desired, sprinkle the grated cheese evenly on top of each stuffed pepper.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

Remove from the oven and let cool for 5 minutes before serving.