Ingredients:

  • 6 large bell peppers, halved lengthwise and seeded
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb 90/10 lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (chili powder, cumin, smoked paprika, onion powder, oregano)
  • 1.5 cups cooked white rice
  • 15 oz can black beans, rinsed and drained
  • 0.5 cup fire-roasted diced tomatoes, drained
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1.5 cups shredded Mexican blend cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Rub halved peppers with olive oil and kosher salt. Place cut-side up in a 9x13-inch baking dish and roast for 10-15 minutes to evaporate moisture and soften the peppers.
  2. While peppers roast, heat a large cast iron skillet over medium-high heat. Add the ground beef. Sear until the beef is deeply browned, breaking it into small crumbles.
  3. Add the diced onion to the beef. Cook for 5 minutes until translucent and fragrant.
  4. Add minced garlic and taco seasoning to the skillet. Bloom the spices in the rendered fat for 1-2 minutes until fragrant.
  5. Stir in the cooked rice, drained black beans, and drained diced tomatoes. Remove from heat and fold in fresh cilantro and lime juice.
  6. Flip the pre-roasted peppers over so they are cut-side up. Divide the filling equally among the pepper halves.
  7. Top each pepper with shredded Mexican blend cheese. Return to the oven and bake for 15-20 minutes, or until the cheese is molten and golden brown.