Hearty Pinto Bean and Beef Stuffed Peppers

Ingredients

• Bell peppers (4 large (any color))
• Ground beef (1 pound)
• Cooked pinto beans (1 can (15 oz), drained and rinsed)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Tomato sauce (1 cup)
• Chili powder (1 tablespoon)
• Cumin (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Shredded cheddar cheese (1 cup)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and carefully remove the seeds and membranes. If necessary, trim the bottoms slightly to ensure they stand upright.
3. In a large skillet over medium heat, cook the ground beef until browned, using a spatula to break it up as it cooks. Drain excess fat if needed.
4. Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion is softened and translucent.
5. Stir in the cooked pinto beans, tomato sauce, cumin, chili powder, salt, and black pepper. Mix well to combine and let the mixture simmer for 5 minutes to meld the flavors.
6. Carefully fill each bell pepper with the beef and bean mixture, packing it tightly to ensure they are filled to the brim.
7. Arrange the stuffed peppers upright in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the shredded cheddar cheese evenly over the tops of the peppers, and bake for an additional 10 minutes until the cheese is melted and bubbly.
9. Remove from the oven and let the peppers cool slightly before garnishing with chopped fresh cilantro. Serve warm and enjoy the burst of flavors!