6 bell peppers – 2 green, 2 yellow, 2 red
1 lb lean ground beef
1 cup chopped yellow onion
21 oz salsa – mild, medium or hot
1 tsp taco seasoning
1 tsp cumin
1 cup white jasmine rice
2 cups beef broth – or chicken broth
1 cup shredded Mexican blend cheese – divided in half
½ cup sour cream

Instructions
Preheat the oven to 375°F.
Slice the tops of the bell peppers off. Scoop the insides of each bell pepper out with a spoon. Rinse with water then pat dry with a paper towel.
Six bell peppers with tops cut off on a cutting board with knife and pepper discards beside it.
Place each bell pepper in a baking dish together so that they are are all standing up and fit snugly. Season each one with salt and pepper. Then lightly drizzle with olive oil. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
Two images of red, yellow and green bell peppers sliced in half in a white baking dish.
In a large pot or skillet over medium high heat, add a bit of cooking oil and saute the onions for 1-2 minutes, until they turn translucent.
Two images of a white pot with chopped onion.
Add in the ground beef and break apart into pieces. Cook until it turns brown and is no longer pink.
Two images of a white pot, first is raw ground beef, second is cooked ground beef with onions.
Add in the salsa, broth, taco seasoning, and cumin. Stir everything together and gently scrape the bottom of the pan. Cover with a lid and let simmer on low heat for 15 minutes.
Two images of a white pot, first with various ingredients dumped in. Second with cooked ground beef mixture.
Gently scrape the bottom of the pan with a wood or silicone spatula every 5 minutes (to prevent sauce from burning). Once rice has cooked, you can stir in half of the Mexican cheese blend.
Two images of a white pot, first with red liquid and ground beef. Second with finished ground beef rice in red sauce mixture.
Scoop the ground beef mixture into the baked bell peppers. Top with the last half of the cheese.
Two images of stuffed bell peppers in a white baking dish. First with ground beef mixture added, second with shredded cheese on top.

Bake for an additional 15-18 minutes, until bell peppers are softened and ground beef has been warmed through.
Two images of stuffed bell peppers in a white baking dish topped with melted cheese and chopped parsley.
Top with your favorite toppings including a dollop of sour cream, more shredded cheese and parsley and serve.
Sour cream on top of cooked stuffed bell peppers in a baking dish.

Recipe Notes:
Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate up to 3-4 days.
These freeze beautifully. Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 2-3 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.
Nutrition
Calories: 384kcal | Carbohydrates: 43g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1158mg | Potassium: 934mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4437IU | Vitamin C: 156mg | Calcium: 300mg | Iron: 3mg