Ingredients

Method

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the bell peppers by cutting a thin slice off the bottom to create a stable base, being careful not to cut a hole through.

3. 3

   Cut the tops off the bell peppers. Carefully remove the seeds and membranes from the inside of each pepper.

4. 4

   Dice the tops of the bell peppers that were cut off.

5. 5

   Place the hollowed-out bell peppers in a baking dish and bake for 10 minutes to par-cook them.

6. 6

   While the peppers are baking, heat a large skillet or cast iron pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.

7. 7

   Add the diced onions and the diced bell pepper tops to the skillet with the ground beef. Sauté until the vegetables begin to soften.

8. 8

   Add the diced celery and cook for another minute.

9. 9

   Add the minced garlic and stir until fragrant.

10. 10

    Stir in the can of fire-roasted diced tomatoes, tomato paste, paprika, and cumin. Mix well. Season generously with salt and pepper.

11. 11

    Add the drained black beans, corn, and diced green chiles to the skillet.

12. 12

    Stir in the chopped cilantro.

13. 13

    Add the uncooked rice and pour in the chicken broth. Stir everything together until well combined.

14. 14

    Bring the mixture to a simmer, then cover the skillet, reduce the heat to low, and let it cook for about 15-20 minutes, or until the rice has absorbed all the liquid and is fully cooked.

15. 15

    Remove the par-cooked bell peppers from the oven.

16. 16

    Generously stuff each bell pepper with the prepared filling.

17. 17

    Top each stuffed pepper with slices of provolone and pepper jack cheese.

18. 18

    Return the stuffed peppers to the 375°F (190°C) oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

19. 19

    Carefully remove the stuffed peppers from the oven, let them cool slightly, and serve.