Stuffed Red Peppers

I have always loved red peppers, especially sautéed with onions, garlic and my nonno's sausages. When I make pizza, red peppers are a guaranteed topping! I've tried a few different stuffed peppers recipes, but they never really hit the spot until this one! I still haven't mastered the correct ratio (I always end up with more meat than peppers), but there's always enough for lunch the next day - and really it tastes even better the day after! The recipe as I share below will have leftover meat, so feel free to start another tray with more peppers....or save the meat to eat on its own (or in tacos!)!

Ingredients:
800g lean ground beef
1-1/2 tsp salt, divided
1/2 tsp baking soda
4 large bell peppers (red, yellow or orange)
3 tbsp olive oil
1 medium onion, finely chopped
3-4 cloves garlic, minced
1-1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
2 cups tomato sauce
2 cups cooked rice
1-1/2 cups cheddar cheese, grated

Directions:

1. Preheat the oven to 425F.

2. In a medium bowl, mash the beef with 1 tsp salt and the baking soda, using your hands. Let it sit for approximately 20 minutes while you move on to the other steps.

3. Lightly spray the bottom of a 9x13" baking dish. Cut the bell peppers in half from stem to the bottom, and remove the core and seeds. Place the peppers cut side up in the baking dish and drizzle with 1 tbsp olive oil. Sprinkle with the remaining salt.

4. Roast the peppers for about 20 minutes, until they are slightly browned and tender-crisp. It is okay if liquid accumulates in the bottom of the peppers.

5. In the meantime, heat the remaining oil over medium heat in a non-stick skillet. Add the onion and cool, stirring frequently, until it is soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute, trying not to brown things. Add the ground beef and spices; increase heat to medium-high. Cook, breaking up the meat, until the meat is browned and almost cooked through, 5-7 minutes.

6. Add the tomato sauce and bring to a boil; reduce heat to medium-low, cook uncovered until the meat is cooked through. Add the rice and half of the cheese; stir until melted. Remove from heat.

7. Remove peppers from the oven and spoon the meat filling equally into each pepper half. Sprinkle with the remaining cheese and return to the oven. Roast for 10-15 minutes until the filling is hot and the cheese is melted and bubbly. Serve.