Taco Stuffed Bell Peppers with Spanish Rice

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a 9x13 inch baking dish. Pour about 1/4 cup of water into the bottom of the dish to help steam the peppers.

2. 2

   In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground beef to the skillet. Use a spoon to break it apart and cook for 5-7 minutes until fully browned. Drain any excess grease from the pan.

4. 4

   Stir in the chili powder, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute to toast the spices. Then, add the tomato sauce, cooked rice, and drained black beans. Stir everything together and bring to a simmer for 2-3 minutes to allow the flavors to meld. Remove from heat.

5. 5

   Carefully spoon the taco filling evenly into each of the eight bell pepper halves, mounding it slightly on top.

6. 6

   Cover the baking dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the shredded cheese evenly over the peppers.

7. 7

   Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let them rest for 5 minutes before garnishing with fresh cilantro and serving.