A flavorful and hearty dish featuring stuffed bell peppers with a Tex-Mex twist, perfect for a family dinner or a casual gathering.
Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it.
Preheating ensures even cooking, so don't skip this step.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion, minced garlic, and diced red bell pepper, cooking until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the diced tomatoes, chili powder, cumin, oregano, and cayenne. Let the mixture simmer for 5 minutes to blend the flavors.
Taste and adjust the seasoning as needed for your preferred spice level.
Cut the green bell peppers in half lengthwise and remove the seeds and membranes. Place them in the prepared baking dish.
Use a sharp knife for clean cuts and to avoid tearing the peppers.
Fill each pepper half with the prepared meat mixture, pressing gently to pack it in.
Don't overfill to prevent spillage during baking.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Cover the dish with foil for the first 15 minutes to retain moisture.
Sprinkle the shredded cheddar cheese over the peppers and bake for an additional 5 minutes, or until the cheese is melted.
For a golden finish, broil for 1-2 minutes after melting.
Garnish with sliced green onions and halved grape tomatoes before serving.
Serve immediately for the best taste and texture.
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