# Ingredient List:
→ Bell Peppers
01 - 4 large bell peppers, tops cut 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 0.5 cup canned diced tomatoes
07 - 0.5 cup corn kernels, fresh, canned, or frozen
08 - 0.5 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 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
# Steps:
01 - Preheat oven to 375°F.
02 - Slice off tops, remove seeds and membranes, and arrange peppers 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. Add garlic and cook for 1 minute.
04 - If using ground meat, add to skillet, break apart, cook until browned and fully cooked, approximately 5–7 minutes. Drain excess fat if needed.
05 - Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3–4 minutes to blend flavors.
06 - Remove skillet from heat and mix in shredded cheese.
07 - Spoon filling into prepared peppers, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour 0.5 cup water or broth into the bottom of the baking dish to aid steaming.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
11 - Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
