Recipe and photo by Once Upon a Chef.
- Preheat oven to 425F.
- Place the peppers, cut side up, in a 9x13 baking dish. Drizzle with 1 tablespoon of oil and sprinkle with ¼ teaspoon salt.
- 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.
- Meanwhile, heat the remaining 2 tablespoons of 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.
- 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.
- 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 ¾ cup of the cheese, and stir until melted. Remove skillet from the heat.
- Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted. Serve hot.