Roasted & stuffed bell peppers

1. Preheat your oven to 425 degrees.

2. Rub your peppers with olive oil, salt, and pepper. Roast on a sheet in the hot oven for 10 minutes or so. Flip peppers and roast another 5 minutes or so, until slightly charred and soft.

3. Meanwhile, heat a pot over medium heat. Add a tsp or so of olive oil and brown meat. Drain excess fat and stir in seasonings, chili pepper, garlic salt, water, half of the tomato sauce, diced tomatoes, and brown rice.
Season with salt & pepper and let simmer while peppers are roasting.

4. Once the peppers are done remove from the oven and drain any excess liquid. Turn the oven down to 350.

Prepare a large baking dish by pouring the remaining tomato sauce along the bottom, spreading evenly with a spoon. Place the peppers in the dish on top of the sauce, 'boat' side up.

Spoon the simmering meat/veggie mixture evenly among the peppers and top with the cheeses. Cover with foil and bake 25 minutes or so, until warmed and bubbling.

Garnish with cilantro and serve immediately.

5. Notes: Feel free to swap out the brown rice for black beans. Add in a diced zucchini or fire roasted corn. Keep it vegetarian and leave out the meat and go heavier on the beans and rice. Anything goes!