Directions:

12 bell peppers
1.5 cups cooked white rice (or desired amount)
13 oz beef crumbles
1 sweet onion, diced

Sauce:
1 15 oz can diced tomatoes in juice
Ketchup
Worscheshire sauce
Apple cider vinegar
Brown sugar
Smoked paprika
Cumin

Heat oven to 350

Prepare peppers: cut off tops and remove ribs. Put in a baking dish. Make the rice.

Combine all sauce ingredients- start with 2 tbsp each of sugar and vinegar then adjust. About 1/4 cup of ketchup. 1 tsp paprika, dash of cumin. Adjust taste as needed.

Soften onion over medium heat then add crumbles. Warm through.

Add 3/4 of sauce then take off the heat and mix in rice. Stir filling mixture until combined.

Full peppers to the top then cover each one evenly with remaining sauce.

Cover loosely with foil and bake for 30 minutes. Uncover and cook an additional 15 minutes.