# What you 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 0.5 cup canned diced tomatoes
07 - 0.5 cup corn kernels, fresh, canned, or frozen
08 - 0.5 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 - 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
# How to Make It:
01 - Set the oven to 375°F (190°C) to warm up.
02 - Slice off the tops, remove seeds and membranes, then place the peppers upright in a greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 2 to 3 minutes until tender, then add garlic and cook for 1 additional minute.
04 - If using ground meat, add it to the skillet now. Cook, breaking it up, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans if using, tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3 to 4 minutes until heated through and flavors meld.
06 - Remove from heat and incorporate shredded cheese into the mixture.
07 - Spoon the filling into each prepared bell pepper, 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 generate steam during cooking.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and continue baking 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 as desired. Serve warm.
