1 pound ground beef (grassfed, of course)
1 1/4 tsp salt
3 large bell peppers (choose colors your family likes – we tend toward red and yellow), cut in half lengthwise and cored
3 Tbsp olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 roasted green chili, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried oregano
8 oz can tomato sauce
1 cup cooked rice
1 1/2 cups shredded colby/jack cheese
Preheat oven to 425; oven rack should be in the middle.
Place peppers, cut side up, in the baking dish and drizzle with 1 Tbsp olive oil and lightly salt (about 1/4 tsp). Roast peppers for 20 minutes. They’ll be slightly browned.
While peppers are in the oven, heat 2 Tbsp olive oil over medium heat in large skillet. Add the onion and cook until soft and translucent. Add the garlic and green chili and cook for another minute. Add the ground beef and seasonings (salt, chili powder, cumin, oregano). Cook on medium/high heat, breaking the meat up with a wooden spoon, until meat is browned and thoroughly cooked. Reduce heat to medium and add the tomato sauce, cooked rice and 3/4 cup of the cheese and stir until completely combined and melted. Remove the skillet from the heat.
Remove the peppers from the oven and spoon the meat filling into each pepper. Use the remaining 3/4 cup cheese to sprinkle over the meat filling. Place the peppers back in the oven and roast for 10-15 minutes, until the filling is hot and the cheese is melted.
Serve with a salad and enjoy!