1-Preheat oven and prepare beef as described: Begin by preheating the oven to 425°F and setting the rack in the middle. To tenderize the beef, mash 1 pound of 90% lean ground beef with 1 teaspoon of salt and a heaping ¼ teaspoon baking soda, then let it rest for 20 minutes this keeps the meat juicy.

2-Roast the peppers for tenderness: Slice 3 large bell peppers in half lengthwise, remove the seeds and membranes, place them cut side up in a baking dish, drizzle with 1 tablespoon extra-virgin oil, sprinkle with the remaining ¼ teaspoon salt, and roast for about 20 minutes until they’re tender-crisp.

3-Sauté onions, garlic, and beef with spices: While the peppers roast, heat the remaining 2 tablespoons of oil in a skillet over medium heat. Sauté 1 medium finely chopped yellow onion for 3 to 4 minutes until it’s soft and translucent, then add 3 minced garlic cloves and cook for 1 more minute. Mix in the tenderized beef along with 1½ teaspoons chili powder, ½ teaspoon ground cumin, and ¼ teaspoon dried oregano, cooking on medium-high for 4 to 5 minutes until browned.

4-Add sauce and rice, then fill peppers: Next, add 1 (8-ounce) can of tomato sauce, bring it to a boil, and simmer uncovered on medium-low for 2 to 3 minutes. Stir in 1 cup cooked rice and ¾ cup shredded cheese until melted, then remove from heat. For more details on stuffing techniques, explore more stuffed pepper recipes online. Fill the roasted peppers with this mixture, top with the remaining ¾ cup cheese, and bake for 10 to 15 minutes until everything is hot and bubbly.

5-Bake until cheese melts and serve warm: Bake the filled peppers for 10 to 15 minutes until everything is hot and bubbly, then serve warm.