Stuffed Bell Peppers

• 4 bell peppers, any color
• 1 lb (450g) ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cooked rice (or cauliflower rice for Paleo)
• 1 can (14 oz) diced tomatoes
• 1 cup shredded cheese (cheddar, mozzarella, or dairy-free alternative for Paleo)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef or turkey over medium-high heat until browned. Drain excess fat.
4. Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onion is translucent.
5. Stir in diced zucchini and cook for another 3-4 minutes until zucchini is tender.
6. Add cooked rice and diced tomatoes (with juices) to the skillet. Cook for 2-3 minutes until heated through.
7. Season with salt and pepper to taste.
8. Spoon the beef and rice mixture into each bell pepper.
9. Place stuffed bell peppers in the prepared baking dish.
10. Cover with foil and bake for 25-30 minutes until peppers are tender.
11. Remove foil, sprinkle shredded cheese over each stuffed pepper, and return to oven for 5 minutes until cheese is melted and bubbly.
12. Garnish with chopped fresh parsley before serving.