# Components:
→ Bell Peppers
01 - 4 large bell peppers (any color), tops sliced off, seeds and membranes removed
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black beans or kidney beans or 8.8 oz ground beef, turkey, or chicken
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced or ½ cup canned diced tomatoes
07 - ½ cup corn kernels, fresh, canned, or frozen
08 - ½ cup shredded cheddar, Monterey Jack, or mozzarella cheese, plus extra for topping
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried oregano
13 - Salt and black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# Directions:
01 - Preheat the oven to 375°F (190°C).
02 - Slice off the tops of the bell peppers, remove seeds and membranes, and arrange them upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for another minute.
04 - Add ground meat if using, breaking it up with a spoon. Cook until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3 to 4 minutes until heated through and flavors are blended.
06 - Remove the skillet from heat and fold in shredded cheese.
07 - Spoon the filling into the prepared bell peppers, pressing down gently to fill completely. Sprinkle extra cheese on top if desired.
08 - Pour ½ cup water or broth into the bottom of the baking dish to facilitate steaming. Cover the dish tightly with aluminum foil.
09 - Bake covered for 30 minutes.
10 - Remove foil and continue baking for an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
11 - Allow to cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
