Instructions
• Preheat the oven to 375°F (190°C).
• Lightly spray a large non-stick skillet with cooking spray and place over medium heat.
• Add the ground beef and cook until browned, breaking it into small crumbles.
• Stir in the onion, garlic, and diced zucchini, then cook for 4–5 minutes until softened.
• Add the paprika, cumin, oregano, onion powder, parsley, and basil, stirring until fragrant.
• Mix in the tomato paste, passata, diced tomatoes, Worcestershire sauce, beef stock, and uncooked rice.
• Bring to a gentle boil, then reduce the heat and simmer until the rice is tender and most of the liquid has been absorbed.
• Meanwhile, arrange the pepper halves in a baking dish, cut side up.
• Spoon the beef and rice mixture evenly into each pepper half.
• Sprinkle the mozzarella and cheddar cheese over the tops.
• Bake for 25–30 minutes, or until the peppers are tender and the cheese is melted and golden.
• Garnish with fresh parsley before serving.
Go to the next page to get the Amount Per Serving
