Beef and Rice Stuffed Pepper

• lean ground beef16 oz
• red bell pepperhalved lengthwise and seeded4
• long-grain brown rice1 cup
• low-sodium chicken broth2 cup
• onionfinely diced1/2 lb
• shredded monterey jack cheese4 oz
• extra-virgin olive oil4 tsp
• cumin1 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and halve and seed the bell pepper. Rinse the dry rice until the water runs mostly clear. Do not rinse the ground beef. Wash the board, knife, and hands with soap and water before touching anything else.
2. 2Combine the rice and chicken broth in a covered saucepan. Bring to a simmer, cover, and cook for 35-40 minutes, until the rice is tender and the liquid is absorbed; taste a grain for tenderness before removing it from the heat.
3. 3While the rice cooks, warm the olive oil in an oven-safe skillet over medium heat. Add the onion with a pinch of salt and cook for 4-5 minutes, until translucent and softened. Add the ground beef, cumin, paprika, remaining kosher salt, and black pepper, breaking the beef into small pieces. Cook for 6-8 minutes, stirring, until browned and the thickest pieces read 160°F (71°C) on an instant-read thermometer.
4. 4Stir the cooked rice into the beef mixture and taste, adjusting with salt and black pepper. Spoon the filling into the pepper halves and place them cut-side up in the skillet.
5. 5Bake at 400F for 20-25 minutes, until the peppers are tender when pierced and the filling is hot. Sprinkle with the cheese and bake for 3-5 minutes more, until the cheese is melted and lightly browned.