Savory Ground Beef and Herb-Stuffed Bell Peppers with Balsamic Drizzle

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika, cooking for an additional 2 minutes until fragrant.

Remove the skillet from heat and mix in 1 cup of cooked rice, 1/2 cup of chopped fresh parsley, and salt and pepper to taste.

Stuff each bell pepper with the beef mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.

In a small saucepan, combine 1/2 cup of balsamic vinegar and 2 tablespoons of honey, bringing it to a simmer over medium heat.

Reduce the heat to low and let it simmer until thickened, about 5-7 minutes. Drizzle the balsamic reduction over the stuffed peppers.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.

Serve hot, garnished with extra parsley if desired.