Fusion Japanese Beef Stuffed Bell Peppers

Preheat oven to 400 F.

Wash 4 large bell peppers and cut off the tops. Scoop out the seeds and fibers using a spoon.

Place bell peppers cut side up in a baking dish, and drizzle 1 tbsp of olive oil over them.

Dice 1/2 whole onion and slice 1 cup of mushrooms.

Heat 1 tbsp of olive oil in a large non-stick frying pan over medium-high heat. Add 1 lb of ground beef, breaking it apart with a wooden spoon or spatula. Season with 3/4 tsp salt and 1/4 tsp black pepper, and cook for 3 minutes.

Add the diced onions and sliced mushrooms to the pan, and cook for about 3 minutes, or until softened.

Stir in 1 tbsp tomato paste, 14.5 oz canned diced tomatoes, and 2 tbsp Swerve/Monkfruit. Continue to sauté until the liquid has reduced, about 5 minutes.

Remove the pan from heat, spoon the meat sauce mixture into each bell pepper, and top with 1/2 cup shredded Gruyere cheese.

Cover the bell peppers with foil, and bake them for about 25-30 minutes, or until they reach the desired doneness. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Serve hot.