Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil.

Step 2: Prepare the Bell Peppers

Halve the bell peppers lengthwise, remove the seeds, and trim any white membrane inside. Arrange the pepper halves in the prepared baking dish, cut-side up. Set aside.

Step 3: Cook the Rice

In a medium saucepan, bring the water or beef broth to a boil. Add rice, reduce heat to low, cover, and simmer until the rice is tender, about 15-20 minutes. Remove from heat and fluff with a fork. Set aside.

Step 4: Cook the Ground Beef Mixture

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5: Brown the Ground Beef

Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes. Drain any excess fat.

Step 6: Combine Ingredients

To the skillet with the cooked beef, add the cooked rice, black beans, corn, salsa, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together and cook for an additional 3-4 minutes until everything is well combined and heated through.

Step 7: Stuff the Bell Peppers

Spoon the beef and rice mixture evenly into each bell pepper half. Pack the mixture down gently to fill them well.

Step 8: Bake the Casserole

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle shredded cheese evenly over the stuffed peppers, and bake uncovered for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.

Step 9: Garnish and Serve

Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro. Serve warm with optional toppings like sour cream, sliced avocado, jalapeños, and a squeeze of fresh lime juice.