Stuffed Bell Peppers with Rice (no Tomatoes)

Preheat oven to 375°F (190°C).

In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain any excess fat.

Add 1 diced onion, 2 cloves minced garlic, and 1/2 cup of diced bell pepper (different color than the stuffing peppers) to the skillet. Sauté until softened, about 5 minutes.

Stir in 1 1/2 cups of cooked white rice, 1/2 cup of beef broth, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, salt, and black pepper to taste.

Cut the tops off 4 bell peppers and remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 3 minutes to soften them slightly.

Stuff each bell pepper with the rice and ground beef mixture. Place the stuffed peppers in a baking dish.

Pour 1/2 cup of beef broth into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the peppers are tender.

Let the stuffed peppers cool slightly before serving.