Cremini mushrooms bring a deep, savory base to this filling, cooked down with onion and garlic until golden and fragrant, then folded together with tomato paste, drained diced tomatoes, and tender long-grain rice. A hit of smoked paprika and dried oregano gives the mixture a rich, hearty flavor that fills every pepper half generously. Baked low and slow under foil, the bell peppers turn tender and sweet, soaking up all that savory filling as it heats through. Finished uncovered with a blanket of melted mozzarella, the tops turn golden and bubbly at the edges before a scatter of fresh parsley brightens the whole dish. It's a comforting, satisfying dinner that works beautifully on a vegetarian table, no fuss required.
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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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