Taco Stuffed Bell Peppers

1. 1
   prep

   Preheat the oven and prep the peppers.

   1.Preheat oven to 375°F (190°C).

   2.Halve 4 bell peppers lengthwise and scoop out seeds and membranes.

   3.Arrange pepper halves cut-side up in a 9x13 inch baking dish.

   TIPChoose peppers that sit flat — trim a thin slice off the bottom if they wobble.
2. 2
   saute · ~6 min

   Brown the ground beef.

   1.Heat 2 tsp oil in a large skillet over medium-high heat.

   2.Add 1 lb ground beef and cook, breaking it up with a spoon, until browned (5-6 min).

   3.Drain excess fat from the skillet.

   TIPDon't stir too often — let the beef sit for a minute between stirs to develop browning.
3. 3
   saute · ~8 min

   Build the taco filling.

   1.Push beef to one side; add chopped onion to the cleared space and cook until soft (3 min).

   2.Add minced garlic and cook until fragrant (30 sec).

   3.Stir in diced tomatoes, tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook 2 min.

   4.Fold in black beans and corn. Cook until heated through (2 min). Remove from heat.

   TIPTaste the filling now and adjust seasoning — it should be boldly spiced since the peppers are mild.
4. 4
   assemble

   Stuff the peppers.

   1.Spoon the beef mixture evenly into the 8 pepper halves, packing it lightly.

   2.Top each pepper generously with shredded cheddar cheese.
5. 5
   bake · ~25 min

   Bake until peppers are tender and cheese bubbles.

   Bake uncovered at 375°F for 20-25 minutes, until peppers are tender when pierced with a fork and the cheese is melted and golden in spots.

   TIPFor extra browning, switch to broil for the final 2 minutes — watch closely so cheese doesn't burn.
6. 6
   garnish

   Garnish with cilantro and serve with lime wedges.

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