4 bell peppers, colors of your choice
1 pound ground beef
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 (10-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, drained and rinsed
2 cups cheddar cheese, grated
cilantro, optional, to taste, diced, for serving
sour cream, optional, to taste, for serving
Step 1 - Preheat the oven to 400 degrees F.
Step 2 - Slice the bell peppers in half.
Step 3 - Spoon out the seeds and the membranes from the bell pepper halves.
Step 4 - In a 9x13-inch baking dish, add the pepper halves, cut-sides up.
Step 5 - Bake the peppers until they are softened, about 20 minutes.
Step 6 - In a medium skillet over medium heat, add the ground beef and the onions and cook, while crumbling the meat, until the beef is no longer pink, about 5 to 7 minutes.
Step 7 - Add the garlic to the beef mixture and cook, while stirring, until fragrant, about 30 seconds.
Step 8 - Add the salt, the garlic powder, the onion powder, the cumin, the chili powder, and the dried oregano to the beef mixture and stir to combine.
Step 9 - Add the tomatoes and the black beans to the beef mixture and stir to combine.
Step 10 - Drain any accumulated liquid from the baking dish.
Step 11 - Spoon the beef mixture evenly into the pepper halves.
Step 12 - Top the beef mixtures evenly with the cheddar cheese.
Step 13 - Bake the peppers until the cheese is fully melted, about 5 minutes.
Step 14 - Serve topped with the cilantro and the sour cream.
Time: 25 minutes
Yield: 8 servings