Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 jalapenos, minced (optional)
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1 tsp ancho chili powder
- 2 cups cooked white rice
- 1 cup canned crushed tomatoes
- 1 1/2 tsp Worcestershire sauce
- 1/2 cup sour cream
- 4 oz American cheese, finely chopped
- 1/2 cup shredded sharp cheddar
- salt and pepper
- 4 large red, yellow, or orange bell peppers
Instructions
Preheat oven to 350°F, adjust oven rack to lower-middle position
Heat oil in a large skillet over medium-high heat until shimmering.
Add beef and cook, breaking it up into little bits, until cooked through.
Add onion and jalapeños, stir to combine, and continue cooking until vegetables are slightly softened, about 4 minutes.
Stir in garlic and cook for 1 minute.
Add cumin, chili powder, rice, tomatoes, Worcestershire sauce, sour cream, and both cheeses and mix well. Season with salt and pepper and bring to a simmer.
Continue cooking until cheese is melted and filling is creamy, about 5 minutes longer. Remove from heat.
Arrange peppers in an 8- by 8-inch baking dish standing upright like cups.
Generously mound filling inside peppers and ladle sauce all over. Cover with foil andbake, basting with sauce every 15 minutes, until peppers are tender, about 1 hour, removing foil during the last 15 minutes of cooking. Let peppers rest to 10 minutes, then serve.
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