Taco stuffed bell peppers

• 4 large bell peppers
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice
• 1 c can black beans, drained also rinsed
• 1 cup canned diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instruction

1. Preheat oven 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned and crumbled. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
5. Add the chili powder, cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
6. Add the cooked rice, black beans, and diced tomatoes to the skillet and stir until heated through.
7. Stuff the mixture into the bell peppers, pressing it down firmly with a spoon.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and sprinkle the shredded cheddar cheese over the tops of the bell peppers.
10. Return the baking dish to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
11. Remove the baking dish from the oven and let the stuffed bell peppers cool for a few minutes before serving.
12. Sprinkle the chopped cilantro over the tops of the bell peppers and serve.