Ingredients

• 8 bell peppers (any colors)
• 2 tablespoons extra-virgin olive oil
• 1 pound lean ground beef
• 1 small sweet onion, diced
• 2 cloves garlic, minced
• salt and pepper, to taste
• 15 ounce can petite diced tomatoes, undrained
• 10 ounce can Rotel, undrained (original, mild, or hot)
• 1 cup low-sodium chicken broth
• 3/4 cup uncooked long grain white rice
• 3 teaspoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon taco seasoning
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 cup shredded Mexican blend cheese, divided
• Fresh chopped cilantro (or parsley), for serving
• Diced scallions, for serving

Instructions

1. Heat the oven to 400°F. Lightly coat a square or round 3-quart baking dish with nonstick spray.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Discard the cores. Chop the pepper tops into small pieces and set them aside.
3. If needed, trim a very thin slice from the bottom of each pepper so they can stand upright without tipping over, being careful not to cut through the pepper. Arrange the peppers in the prepared baking dish so they fit snugly without being crowded. Lightly season the inside of each pepper with salt and pepper.
4. In a large oven-safe sauté pan with a lid, heat the olive oil over medium-high heat. Add the ground beef, onion, garlic, and the reserved chopped bell pepper pieces. Cook while breaking up the meat until the beef is fully browned and no longer pink, about 3–5 minutes. Drain excess grease and season with salt and pepper to taste.
5. Add the petite diced tomatoes, Rotel, chicken broth, uncooked rice, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and black pepper to the pan. Bring the mixture to a boil, stir once, then cover tightly. Lower the heat to medium-low and cook undisturbed for about 20 minutes.
6. While the filling cooks, place the baking dish with the empty peppers into the oven and roast for 20 minutes.
7. Remove the lid from the skillet and stir in half of the shredded cheese until it melts into the filling.
8. Spoon the beef and rice mixture evenly into the partially baked peppers. Sprinkle the remaining cheese over the top.
9. Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.
10. Finish with chopped cilantro (or parsley) and diced scallions before serving.

Notes

• Bell peppers: Use one color or a mix; choose peppers similar in size so they cook evenly.
• Ground beef swaps: Lean ground beef works well, but ground Italian sausage or lean ground turkey can also be used.
• Rice option: Long grain white rice is recommended, though brown rice can be substituted with extra liquid and a longer simmer time.