This dish features large bell peppers (preferably red, orange or yellow for sweetness) halved and roasted, then filled with a seasoned mixture of ground beef, cooked rice (or another grain), tomato sauce and melted cheese. The result: savory, hearty, and great for weeknight dinners. 

Servings: 4 to 6

Prep Time: 30 mins

Cook Time: 45 mins

Ingredients

• 1 lb 90% lean ground beef

• 1¼ tsp salt, divided

• Heaping ¼ tsp baking soda

• 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored

• 3 tbsp extra-virgin oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1½ tsp chili powder

• ½ tsp ground cumin

• ¼ tsp dried oregano

• 1 can (8 oz) tomato sauce

• 1 cup cooked rice, quinoa, or any grain

• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Recipe Steps

• Preheat the oven to 425°F and position a rack in the center.

• In a bowl, combine the ground beef with 1 tsp salt and the baking soda, mixing well with your hands. Let the mixture rest for about 20 minutes while you prep the other ingredients.

• Line a 9x13-inch baking dish with foil for easier cleanup if desired. Arrange the pepper halves, cut side up, in the dish. Drizzle with 1 tbsp of oil and sprinkle with the remaining ¼ tsp salt.

• Roast in the oven for about 20 minutes, until the edges begin to brown and the peppers are tender but still firm. Some liquid may pool inside the peppers.

• While the peppers roast, heat the remaining 2 tbsp of oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for another minute, making sure it doesn’t brown.

• Add the beef mixture, along with the chili powder, cumin, and oregano. Increase the heat to medium-high and cook, breaking the meat apart with a spoon, until browned and nearly cooked through, about 4 to 5 minutes.

• Pour in the tomato sauce and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 2 to 3 minutes, until the beef is fully cooked. Stir in the cooked rice and ¾ cup of the cheese until the cheese melts. Remove from heat.

• Take the peppers out of the oven and fill each one with the beef mixture. Sprinkle the tops with the remaining cheese and return to the oven.

• Bake for 10 to 15 minutes, until the cheese is melted and bubbling and the filling is heated through. Serve warm.