Mexican Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small portion off the bottom of each pepper so they stand upright. Place the peppers in a baking dish and lightly salt the insides.
2. Cook the filling
   Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds more until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
3. Mix in seasonings and vegetables
   Add the diced tomatoes, green chiles, cumin, chili powder, and oregano to the skillet. Stir well and simmer for 5 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Combine and stuff peppers
   In a large bowl, combine the beef mixture, cooked rice, 1 cup of the shredded cheese, and chopped cilantro. Mix well. Spoon the filling evenly into the prepared bell peppers, packing it down lightly.
5. Bake the peppers
   Pour 1/4 cup of water into the bottom of the baking dish. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top of the peppers, and bake uncovered for an additional 10 minutes until the peppers are tender and the cheese is melted and lightly browned.
6. Serve
   Remove from the oven and let stand for 5 minutes. Garnish with additional fresh cilantro and serve hot with a dollop of sour cream, sliced avocado, or a squeeze of lime juice if desired.