Preparation

• Preheat your oven to 375°F (190°C). While it’s heating, wash the bell peppers thoroughly, then slice the tops off and remove the seeds and membranes. Set them aside to dry.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant.
• Increase the heat to medium-high and add the ground beef tenderloin to the skillet. Cook for 5-7 minutes, breaking it apart with a wooden spoon until it's browned and no longer pink. Add the finely chopped mushrooms and continue cooking for another 3-5 minutes.
• Once the beef and mushroom mixture is well-cooked, stir in the cooked rice, oregano, thyme, paprika, soy sauce, salt, and black pepper. Mix thoroughly and let it cook for another 2 minutes to meld the flavors together.
• Remove the skillet from heat. Carefully spoon the filling into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish. You can sprinkle shredded cheese on top if desired.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 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.
• Once cooked, remove the stuffed peppers from the oven and let them cool for about 5 minutes. Garnish with fresh parsley or basil before serving.