Ingredients

• 1 pound 90% lean ground beef
• 1¼ teaspoons salt, divided
• Heaping ¼ teaspoon baking soda
• 3 large red, yellow, or orange bell peppers, sliced in half lengthwise (stem to bottom) and seeded
• 3 tablespoons extra-virgin oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 (8-oz) can tomato sauce
• 1 cup cooked rice, quinoa, or another grain
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instructions

1. Set the oven to 425°F and position a rack in the center.
2. Prepare the beef: In a medium bowl, combine the ground beef with 1 teaspoon of the salt and the baking soda. Use your hands to mix and mash until evenly distributed. Set aside for 20 minutes while you work on the other components.
3. If desired, line a 9x13-inch baking dish with foil to simplify cleanup. Arrange the pepper halves cut-side up in the dish. Drizzle them with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
4. Place the peppers in the oven and roast for about 20 minutes, until lightly browned and just tender. Some liquid may collect inside the peppers—this is normal.
5. While the peppers roast, warm the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for 1 additional minute, keeping it from browning.
6. Add the beef mixture to the skillet along with the chili powder, cumin, and oregano. Raise the heat to medium-high and cook, breaking the meat apart with a wooden spoon, until mostly cooked through and browned, about 4 to 5 minutes.
7. Pour in the tomato sauce and bring the mixture to a boil. Lower the heat to medium-low and simmer uncovered for 2 to 3 minutes, until the beef is fully cooked. Stir in the cooked grain and ¾ cup of the cheese, mixing until the cheese melts smoothly. Remove the pan from the heat.
8. Take the peppers out of the oven and evenly spoon the beef filling into each half. Top with the remaining ¾ cup cheese, then return the dish to the oven.
9. Bake for another 10 to 15 minutes, until the filling is hot throughout and the cheese is melted and bubbly. Serve warm.

Make-Ahead Tips

The peppers can be roasted and filled with the beef mixture up to 2 days in advance and stored in the refrigerator, or frozen in an airtight container for up to 3 months. If frozen, thaw overnight in the refrigerator. To reheat, cover the dish with foil and bake in a 425°F oven for about 15 minutes. Remove the foil, add the cheese, and return to the oven for about 5 minutes, or until heated through and the cheese has melted.