# What You'll Need:
→ 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 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 freshly ground black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# Step-by-Step:
01 - Set oven temperature to 375°F (190°C) and allow to preheat.
02 - Trim tops from bell peppers, discard seeds and membranes, then arrange upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Cook finely chopped onion until softened, 2 to 3 minutes. Add minced garlic and sauté an additional minute.
04 - If using ground meat, add it now and cook, breaking apart with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans (if using), diced tomato, corn kernels, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 3 to 4 minutes to meld flavors.
06 - Remove skillet from heat and fold in shredded cheese until evenly distributed.
07 - Spoon the prepared filling into the bell peppers, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour ½ cup water or broth into the base of the baking dish to create steam during baking.
09 - Cover the baking dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and continue baking for another 10 minutes until bell peppers are tender and cheese is melted and bubbly.
11 - Allow to cool slightly, then garnish with fresh herbs, sour cream, and lime wedges if using. Serve warm.
