Stir in the cooked rice, diced tomatoes (with juices), oregano, paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
Stuff the Peppers:
Spoon the meat and rice mixture into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Top with Cheese:
Sprinkle shredded cheese on top of each stuffed pepper.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.
Method for Storing
