Preheat your oven to 375°F (190°C).
Prepare the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottom to help them stand upright.
Cook the Filling:
In a large skillet over medium heat, add a splash of oil and sauté the diced onion and minced garlic until soft.
Add the ground meat and cook until browned. Drain excess fat if necessary.
Stir in the cooked rice, diced tomatoes (with juices), oregano, paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
Stuff the Peppers:
Spoon the meat and rice mixture into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Top with Cheese:
Sprinkle shredded cheese on top of each stuffed pepper.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.
Method for Storing
Storing Leftover Stuffed Peppers
Cool Down:
Allow the stuffed bell peppers to cool to room temperature after cooking. This helps prevent condensation, which can lead to sogginess and spoilage.
Use Airtight Containers:
Place the cooled stuffed peppers in an airtight container. If you have multiple peppers, consider using a container that can fit them upright to avoid squishing.
Label and Date:
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