# Components:
→ 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 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 120 ml canned diced tomatoes
07 - 120 ml corn kernels, fresh, canned, or frozen
08 - 60 g shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
09 - 30 ml 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
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Slice off the tops of the bell peppers, remove seeds and membranes, then place upright in a greased baking dish.
03 - Heat olive oil in a skillet over medium heat, sauté chopped onion for 2 to 3 minutes until softened, then add minced garlic and cook for an additional minute.
04 - If using ground meat, add it now, breaking it apart with a spoon; cook for 5 to 7 minutes until browned and fully cooked. Drain excess fat if necessary.
05 - Stir in cooked rice, beans if used, diced tomato, corn kernels, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook together for 3 to 4 minutes until heated through and flavors combine.
06 - Remove skillet from heat and mix in the shredded cheese until evenly distributed.
07 - Fill each bell pepper cavity with the prepared mixture, pressing gently to pack completely. Optionally, sprinkle additional cheese on top.
08 - Pour 120 ml water or broth into the bottom of the baking dish to create steam, then cover the dish tightly with aluminum foil.
09 - Bake the peppers in the preheated oven for 30 minutes to soften the peppers and meld flavors.
10 - Remove foil and continue baking for another 10 minutes until the peppers are tender and the cheese on top is melted and bubbly.
11 - Allow the peppers to cool slightly before garnishing with fresh herbs, sour cream, and lime wedges as desired. Serve warm.
