Stuffed Bell Peppers

• 1 pound ground beef

• 1 ¼ t salt, divided

• Heaping ¼ teaspoon baking soda

• 3 large bell peppers, cut in half from stem to the bottom and cored

• 3 T Extra virgin oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 ½ t chili powder

• ½ t ground cumin

• ¼ t dried oregano

• 1 (8 oz) can tomato sauce

• 1 cup cooked rice, quinoa, or any grain

• 1 ½ cups shredded Monterey Jack or Cheddar Jack cheese

Preheat oven to 425.

Tenderize the beef in a medium bowl, mix the beef with 1 t of salt and baking soda. Let sit for 20 minutes while you continue with the recipe.

Line a 9x13 baking dish with aluminum foil for easy clean-up. Place the peppers, cut side up, in the baking dish; drizzle with 1 T of the oil and sprinkle with the remaining ¼ t salt.

Roast the peppers for about 20 minutes, until slightly browned and tender crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay.

Meanwhile, heat the remaining 2 T of oil over medium heat in a large nonstick skillet Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese and stir until melted. Remove the skillet from the heat.

Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot, and the cheese is bubbling. Serve.