• 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
• 3 Tbsp. olive oil, divided
• 1 1/4 tsp. fine sea salt
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 cup tomato sauce
• 1 cup cooked rice, quinoa, or any grain
• 1 1/2 cups sharp cheddar cheese, shredded

1. Preheat oven to 425 F.
2. Place peppers, cut side up, in a 9x13 baking dish. Drizzle with 1 Tbsp. oil and sprinkle with 1/4 tsp. salt.
3. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
4. Meanwhile, heat the remaining 2 Tbsp. oil over medium heat in a large skillet. Add the onion and cook, stirring frequently, 3 to 4 minutes. Add the garlic and cook 1 minute more.
5. Add the ground beef, chili powder, cumin, and oregano, and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes.
6. Add the tomato sauce and bring to a boil; reduce heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add rice or other grain and 3/4 cup cheese, and stir until melted. Remove skillet from the heat.
7. Remove peppers from oven and spoon meat filling evenly into the peppers. Sprinkle with remaining 3/4 cup cheese and place back in the oven. Roast for 10 to 15 minutes, until filling is hot and the cheese is melted. Serve hot.

Photo credit: Once Upon a Chef

Recipe by Once Upon a Chef