Ingredients:

• 450g (1 lb) 90% lean ground beef
• 1¼ teaspoons salt, divided
• 1 heaping ¼ teaspoon baking soda
• 3 large bell peppers (red, yellow, or orange), halved and cored
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 (240g/8 oz) can tomato sauce
• 1 cup cooked rice, quinoa, or any preferred grain
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instructions:

1. Preheat the Oven
   Preheat your oven to 220°C (425°F) and adjust the oven rack to the middle position.
2. Prepare the Ground Beef
   • In a medium bowl, mash the ground beef with 1 teaspoon of salt and the baking soda using your hands.
   • Let it sit for 20 minutes while you proceed with the next steps.
3. Prepare the Peppers
   • Line a 23x33 cm (9x13-inch) baking dish with aluminum foil for easier cleanup.
   • Place the halved peppers cut-side up in the dish.
   • Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon of salt.
4. Roast the Peppers
   • Roast the peppers in the oven for about 20 minutes, or until they are slightly browned and tender-crisp.
   • Some liquid will gather in the bottom of the peppers, which is fine.
5. Cook the Filling
   • While the peppers roast, heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet.
   • Add the chopped onion and cook for 3-4 minutes, stirring frequently, until soft and translucent.
   • Add the minced garlic and cook for 1 more minute, being careful not to brown the garlic.
6. Brown the Beef
   • Add the beef mixture to the skillet, along with the chili powder, cumin, and oregano.
   • Increase the heat to medium-high.
   • Cook, breaking up the meat with a wooden spoon, for 4-5 minutes, or until the beef is browned and nearly cooked through.
7. Add Tomato Sauce and Rice
   • Stir in the tomato sauce, bring the mixture to a boil, then reduce the heat to medium-low.
   • Let it simmer uncovered for 2-3 minutes until the beef is fully cooked.
   • Add the cooked rice and ¾ cup of shredded cheese, stirring until the cheese melts and everything is combined.
   • Remove the skillet from the heat.
8. Stuff the Peppers
   • Remove the peppers from the oven.
   • Spoon the beef and rice filling evenly into each pepper half.
   • Top with the remaining ¾ cup of shredded cheese.
9. Finish Roasting
   • Return the stuffed peppers to the oven and roast for an additional 10-15 minutes, until the cheese is melted and bubbly, and the filling is heated through.
   • Serve immediately.

Make-Ahead Instructions:

• You can partially cook and fill the peppers with the beef mixture up to 2 days ahead. Refrigerate them, or freeze in an airtight container for up to 3 months. To bake from frozen, defrost overnight in the refrigerator, then cover the dish with foil and bake at 220°C (425°F) for about 15 minutes. Remove the foil, top with the cheese, and bake for an additional 5 minutes or until the cheese is melted and the filling is hot.

Pairing Suggestion:

• Serve with pieces of cornbread on a wooden board.

Gluten-Free Adaptable:

• All ingredients in this recipe are generally gluten-free, but if you're following a gluten-free diet, always check ingredient labels to be certain, as hidden gluten can sometimes be present in processed foods.

Nutrition