# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers, tops sliced off, seeds and membranes removed
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black beans or kidney beans
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced or ½ cup canned diced tomatoes
07 - ½ cup corn kernels, fresh, canned, or frozen
08 - ½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried oregano
13 - Salt and black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# Directions:
01 - Set the oven to 375°F and allow it to reach temperature.
02 - Slice off tops of bell peppers, remove seeds and membranes, and place upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat; add chopped onion and cook for 2 to 3 minutes until softened, then add minced garlic and cook for an additional minute.
04 - If using ground meat, add it now and cook while breaking it up until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in cooked rice, beans if using, diced tomato, corn, cumin, smoked paprika, oregano, salt, and pepper; cook for 3 to 4 minutes to blend flavors and heat through.
06 - Remove skillet from heat and mix in shredded cheese thoroughly.
07 - Spoon the filling into the prepared bell peppers, pressing down gently to fill completely. Add additional cheese on top if desired.
08 - Pour ½ cup water or broth into the bottom of the baking dish to facilitate steaming.
09 - Cover dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
11 - Allow to cool slightly; garnish with fresh herbs, sour cream, and lime wedges if desired before serving warm.
