Mexican Stuffed Peppers

Ingredients

• 4 large red bell peppers, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/2 cup cooked long-grain white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• Sour cream, for serving (optional)

Directions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Place bell pepper halves, cut side up, in the prepared baking dish.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 3 minutes.
4. Add ground beef to the skillet and cook, stirring to break up the meat, until no longer pink, about 8 minutes. Drain any excess grease.
5. Add chili powder, cumin, oregano and smoked paprika; stir to combine.
6. Stir in black beans, tomatoes, rice, cheddar cheese, olives and cilantro. Season with salt and freshly ground black pepper, to taste.
7. Spoon the beef mixture evenly into the bell pepper halves.
8. Top with Monterey Jack cheese. Cover the dish with foil.
9. Bake for 25 minutes, or until the bell peppers are tender and the cheese is melted and golden.
10. Serve with sour cream, if desired.

Interesting Facts

• Stuffed peppers are a classic Mexican dish that is often served as a main course.
• It is a great way to use up leftover rice and beans.
• The combination of ground beef, rice, and beans makes this a complete meal.
• Feel free to experiment with different types of cheese and any other toppings you like.