Sweet bell peppers get halved and roasted until tender, then packed with a savory, deeply seasoned filling built on finely chopped cremini mushrooms, diced onion, and garlic. Tomato paste and drained diced tomatoes bring rich, concentrated flavor, while cooked long-grain rice gives the stuffing satisfying heft and bite. Smoked paprika and oregano add warmth and depth, so every spoonful tastes hearty and well-rounded rather than plain. The peppers bake covered until soft, then go back in the oven for a final stretch that lets the tops turn slightly golden and bubbly. Finished with a scatter of fresh parsley, this is the kind of comforting, fork-and-knife dinner that feels indulgent but keeps things simple. It's a great pick for a satisfying plant-based dinner that doesn't skimp on flavor.
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Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season the insides with a pinch of salt.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a bowl, leaving any rendered fat in the skillet.
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