# Components:
→ Vegetables
01 - 4 large bell peppers, tops removed, seeds discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef (optional: ground turkey or chicken)
→ Sauce and Seasonings
05 - 1 cup tomato sauce
06 - 2 tablespoons tomato paste
07 - 1 tablespoon gluten-free Worcestershire sauce
08 - 1 tablespoon brown sugar
09 - 1 teaspoon chili powder
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Toppings
13 - 1 cup shredded cheddar cheese
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the oven temperature to 375°F.
02 - Place the bell peppers upright in a baking dish, trimming a thin slice from the bottom if needed to ensure stability.
03 - In a large skillet over medium heat, brown the ground beef, breaking it apart to cook evenly. Drain excess fat.
04 - Add chopped onion and minced garlic to the skillet and cook until softened, approximately 2 to 3 minutes.
05 - Incorporate tomato sauce, tomato paste, Worcestershire sauce, brown sugar, chili powder, smoked paprika, salt, and black pepper. Simmer for 4 to 5 minutes until mixture thickens slightly.
06 - Distribute the beef mixture evenly into each prepared bell pepper.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil, top each pepper with shredded cheddar cheese, and bake uncovered for 8 to 10 minutes until cheese melts and bubbles.
09 - Optionally sprinkle with fresh parsley and serve warm.
