• 3 large bell peppers red, yellow, or orange are best for sweetness
• Extra-virgin olive oil
• Salt
• Ground black pepper

• 1 lb (450 g) 90% lean ground beef
• Baking soda helps keep the beef tender
• Yellow onion chopped finely
• Garlic minced for deep flavor
• Chili powder adds warmth
• Ground cumin earthy and aromatic
• Dried oregano for a subtle herbal note
• Tomato sauce gives the filling a rich, saucy texture
• Cooked rice white rice, quinoa, or any grain works
• Monterey Jack or Cheddar Jack cheese melts perfectly

• Cut the peppers in half lengthwise, remove the seeds, and place them in a baking dish. Drizzle olive oil and sprinkle salt over them. Roasting the peppers before stuffing helps them soften without getting soggy.
• Bake at 425°F (220°C) for 20 minutes until they are lightly browned and tender-crisp.

• In a bowl, mix the ground beef, salt, and baking soda, then let it rest for 20 minutes this helps the beef cook tender and juicy.
• Heat olive oil in a skillet and sauté the onions until softened. Add the garlic and cook until fragrant. Then add the beef, chili powder, cumin, and oregano. Cook until browned, breaking up the beef into small pieces.
• Stir in tomato sauce and simmer for a couple of minutes. Add cooked rice and cheese, stirring until the mixture becomes thick, melty, and irresistible.

• Spoon the beef filling into each roasted pepper, piling it high. Scatter the remaining cheese on top. Return the peppers to the oven and bake for 10–15 minutes until the cheese melts into a golden, bubbly layer.
• Serve warm with fresh herbs, a sprinkle of chili flakes, or an extra drizzle of tomato sauce.

• Don’t skip roasting the peppers first it keeps them firm, not mushy
• Use freshly shredded cheese it melts creamier than pre-shredded
• Season in layers peppers, beef, and sauce all need seasoning
• Don’t overcook the filling it will bake again in the oven
• Let the peppers rest for 5 minutes before serving for the perfect texture

• Add jalapeños, red pepper flakes, or a splash of hot sauce to the filling.

• cooked quinoa
• black beans
• lentils
• sautéed mushrooms
• Add extra veggies like spinach, zucchini, or corn for more texture.

• Try mozzarella, pepper jack, gouda, or even feta for a fun twist.

• Brown rice
• Cauliflower rice
• Quinoa
• Barley

• garlic bread
• a crisp salad
• roasted vegetables
• mashed potatoes
• sour cream or Greek yogurt on top

• Store in an airtight container for 4–5 days.

• Freeze individually for up to 3 months.

• Bake at 350°F (180°C) for 10–12 minutes or microwave until warm.

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