Ingredients

• 1/2 c. uncooked rice or quinoa
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, diced
• 2 tbsp. tomato paste
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 c. shredded cheese of your choice 
• Freshly chopped green onion and cilantro, for garnish
• avocado, diced for serving

Directions

1. Preheat oven to 400°F 
2. In a small saucepan, prepare rice or quinoa according to package instructions.
3. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
4. Stir in cooked rice or quinoa and diced tomatoes. Season with chili powder, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
5. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon mixture into each pepper and top with cheese, then cover baking dish with foil.
6. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
7. Garnish with green onion, cilantro and top with avocado before serving.