Ingredients:

  • 8 large Anaheim peppers, halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 cup cooked long-grain white rice
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup tomato sauce
  • 1 cup Pepper Jack cheese, shredded
  • 1 cup Sharp Cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the Anaheim peppers. Slice them in half lengthwise and scrape out the seeds and membranes with a spoon.
  2. Preheat your oven to 375°F (190°C).
  3. Lightly brush the interior and exterior of the peppers with olive oil and place them open-side up in a 9x13 inch baking dish.
  4. Place a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  5. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
  6. Fold in the cooked rice and tomato sauce. Stir until the mixture is cohesive and liquids have reduced slightly, then remove from heat.
  7. Spoon the beef mixture generously into each pepper half, pressing down slightly to pack the filling.
  8. Top each pepper with an even layer of the shredded Pepper Jack and Cheddar cheese.
  9. Bake for 20–25 minutes, or until the peppers are tender and the cheese has developed a bubbling, golden-brown crust.
  10. Garnish with fresh parsley immediately after removing from the oven.