# Components:
→ Bell Peppers
01 - 4 large bell peppers, tops removed, seeds and membranes discarded
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black or kidney beans, or 8.8 ounces 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
# Method:
01 - Set oven temperature to 375°F (190°C).
02 - Slice off tops, remove seeds and membranes, then arrange upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat, cook onion until softened, about 2–3 minutes, then add garlic and sauté 1 minute more.
04 - Add ground meat if using and cook, breaking up with a spoon, until browned and cooked through, approximately 5–7 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 3–4 minutes until heated through and flavors meld.
06 - Remove from heat and fold in shredded cheese.
07 - Spoon the mixture into prepared bell peppers, pressing gently to fill completely, and sprinkle additional cheese on top if desired.
08 - Pour ½ cup water or broth into the bottom of the baking dish to create steam during baking.
09 - Cover dish with foil and bake for 30 minutes.
10 - Remove foil and continue baking for 10 minutes until peppers are tender and cheese is bubbly and melted.
11 - Allow to cool slightly, then garnish with fresh herbs, sour cream, and lime wedges as preferred; serve warm.
