Preheat oven to 400° — Prepare bell peppers by rinsing them, slicing them in half (top to bottom) and removing the ribs and seeds. Place a ¼ cup of water in a casserole dish and place peppers skin side down in the dish. Place in the oven and bake for 15-20 minutes to steam and soften the peppers. Remove from the oven strain the water and set peppers and casserole dish aside.

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Heat olive oil in a large sauté pan over medium heat. Once oil is shimmering add garlic and sauté until fragrant 20-30 seconds. Add onions and jalapeños and cook over medium heat until soft about 8 minutes and remove from pan and reserve. Add Milton’s Local ground beef to the pan and cook over medium heat until crumbly and done (8-10 minutes). Once done, return onions, garlic and peppers to the beef. Add cumin, black beans, tomatoes, broth, salt and pepper. Stir and continue cooking over medium until half of the broth is absorbed 8-10 minutes. Remove from heat.

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Preheat oven to 375° and lightly fill the peppers with the warm ground beef mixture. Do not press the beef down into the peppers which will keep the filling moist. Add stuffed peppers to the casserole dish and bake for 15 minutes. Remove and top with the cheese then return to the oven and bake another 35 minutes allowing cheese to melt. Remove from the oven and garnish or pass with the sour cream, sliced jalapeño and cilantro.

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