# What You’ll Need:
→ 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 1/2 cup canned diced tomatoes
07 - 1/2 cup corn kernels (fresh, canned, or frozen)
08 - 1/2 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 - 1/2 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
# How-To:
01 - Preheat the oven to 375°F.
02 - Slice off tops of bell peppers, remove seeds and membranes. Arrange upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Cook onion until softened, about 2 to 3 minutes, then add garlic and cook for 1 more minute.
04 - If using ground meat, add to skillet. Cook, breaking up with a spoon, until browned and cooked through (5 to 7 minutes). Drain excess fat if necessary.
05 - Stir in cooked rice, beans (if using), diced tomato, corn, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 3 to 4 minutes until heated and flavors meld.
06 - Remove from heat and fold in shredded cheese.
07 - Spoon the filling into prepared bell peppers, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour 1/2 cup water or broth into the bottom of the baking dish to aid steaming.
09 - Cover baking dish with foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 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.
