# Components:
→ 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 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
# Method:
01 - Preheat the oven to 375°F (190°C).
02 - Slice off the tops, remove seeds and membranes, then arrange peppers upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook 2 to 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - If using ground meat, add it now and cook, breaking it apart, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans (if using), diced tomato, corn, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 3 to 4 minutes until heated through and flavors meld.
06 - Remove skillet from heat and mix in shredded cheese.
07 - Fill prepared bell peppers with the mixture, 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 create steam during baking.
09 - Cover the baking dish with foil and bake for 30 minutes.
10 - Remove foil and continue baking for 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 if desired. Serve warm.
