# Ingredients:
→ Bell Peppers
01 - 4 large bell peppers (any color), tops cut off, seeds 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 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 - 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 - Set the oven to 375°F (190°C) to preheat.
02 - Trim tops off bell peppers, remove seeds and membranes, and place upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook until softened, 2 to 3 minutes. Add minced garlic and cook for an additional minute.
04 - If using ground meat, add to the skillet now. Break apart and cook until browned and fully cooked, approximately 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans if using, diced tomato, corn kernels, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 3 to 4 minutes until ingredients are heated through and flavors merge.
06 - Remove from heat and fold shredded cheese into the mixture until evenly incorporated.
07 - Spoon the filling into prepared bell peppers, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour ½ cup of water or broth into the bottom of the baking dish to facilitate steaming during baking.
09 - Cover the dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and continue baking for another 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 as preferred. Serve warm.
