Step 1: Prepare the Peppers. Start by preheating your oven to 375°F (190°C). While the oven is heating, wash and cut the tops off the bell peppers. Remove the seeds and membranes, then set them aside.
Step 2: Cook the Ground Beef. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Next, add the ground beef, breaking it apart with your spoon as it cooks. Season with salt, pepper, smoked paprika, garlic powder, ground cumin, and chili powder. Cook until the beef is browned and fully cooked, approximately 6-8 minutes.
Step 3: Mix in Rice and Salsa. Once the beef is cooked, stir in the cooked rice and salsa. Mix well to combine all the ingredients. Allow the mixture to cook for an additional 2-3 minutes, letting the flavors meld together. Remove the skillet from heat and stir in 1 cup of the shredded Mexican cheese blend.
Step 4: Stuff the Peppers. Carefully spoon the beef and rice mixture into each bell pepper, filling them generously. Place the stuffed peppers upright in a baking dish.
Step 5: Bake. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining cheese over the tops of the peppers. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve. Once done, remove the peppers from the oven and let them cool for a few minutes. Serve warm, and enjoy the delicious flavors of these Mexican Stuffed Peppers!
