Classic Ground Beef Stuffed Bell Peppers (Pimientos Rellenos de Carne Molida)

1.Preheat your oven to 190°C (375°F). Lightly grease a baking dish large enough to hold the four peppers upright.

2.Prepare the bell peppers: Slice the tops off each pepper, about 1/2 inch below the stem. Remove and discard the seeds and white membranes from the inside of the peppers. Set the pepper tops aside.

3.In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

4.Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

5.Stir in the diced tomatoes (with their juice), cooked rice, oregano, cumin, and beef broth. Season generously with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

6.Carefully spoon the meat mixture evenly into the hollowed-out bell peppers, packing them gently but firmly.

7.Place the stuffed peppers upright in the prepared baking dish. If desired, place the reserved pepper tops back onto the stuffed peppers.

8.Pour about 1/4 inch of water into the bottom of the baking dish to help steam the peppers and keep them moist during baking. Cover the dish tightly with aluminum foil.

9.Bake for 30 minutes covered. Remove the foil, and if using cheese, sprinkle the cheese evenly over the top of each pepper.

10.Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.