1 large red bell pepper, cut in half from the stem to the bottom
1 large yellow bell pepper, cut in half from the stem to the bottom
1 large orange bell pepper, cut in half from the stem to the bottom
3 tablespoons extra virgin olive oil
1 medium yellow onion
3 cloves garlic
½ teaspoon ground cumin
¼ teaspoon dried oregano
1 can of 8 oz / 230 gr tomato sauce
1 cup cooked rice, quinoa or any grain
1½ cups shredded cheddar
Instructions
Preheat the oven to 425ºF / 220ºC and set the oven rack in the middle position.
In a medium bowl mash the beef with 1 teaspoon of the salt and the baking soda and let it rest aside.
Brash a baking dish with a bit of oil to prevent from sticking, place the peppers cut side up and sprinkle with the remaining ¼ teaspoon of salt.
Roast the peppers until they become slightly brown and tender crisp – about 20 min. A bit of liquid will accumulate on the bottom and that’s okay.
Meanwhile heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet. Add the onion and cook stirring frequently until they become soft and translucent – about 3 min, then add the garlic and cook for 1 more minute but do not brown. Add the ground beef mixture, cumin and oregano and increase the heat to medium high. Cook breaking the meat up with a wooden spoon until the meet is browned and almost cooked through – about 3 min. Add the rice and the cheese and stir until the cheese is melted, then remove from the heat.
Remove the peppers from the oven and spoon the meat filling evenly into the pepper, then place them back into the oven. Roast for 10 to 15 min and if desired you can sprinkle more cheese on the top and bake for additional 2 to 3 min, then serve.
