Stuffed Bell Peppers with Spiced Ground Beef

Ingredients

• 4 large bell peppers (mixed colors), tops cut off and seeds removed
• 1 lb ground beef (80/20)
• 1 cup cooked long-grain white rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. 1

   Preheat oven to 375°F. Lightly oil a baking dish large enough to hold the 4 peppers upright.

2. 2

   Blanch the hollowed peppers in boiling salted water for 3 minutes to slightly soften. Remove and invert on a paper towel to drain.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 more minute.

4. 4

   Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess fat.

5. 5

   Stir in cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.

6. 6

   Fold in diced tomatoes and cooked rice. Season generously with salt and pepper. Cook for 3 minutes to combine flavors.

7. 7

   Place peppers cut-side up in the prepared baking dish. Divide the beef and rice filling evenly among the peppers, pressing gently to pack.

8. 8

   Top each pepper with shredded cheese. Cover loosely with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.

9. 9

   Garnish with fresh cilantro and serve immediately.