Instructions

• Preheat oven to 400°F (200°C). Spray a sheet pan with nonstick spray or line it with foil.
• If not already halved, slice the mini rainbow peppers in half lengthwise and remove the seeds. Arrange the pepper halves cut-side up in a single layer on the prepared sheet pan. Set the pan aside.
• Heat a large skillet over medium heat. Add the 1 lb 90% ground beef and cook, breaking it up with a spoon, until browned and no pink remains (about 6–8 minutes). Drain any excess liquid or fat from the skillet.
• Return the skillet to medium heat. Add the 2 cloves minced garlic, 2 tsp chili powder, 1½ tsp cumin, 1 tsp dried oregano, ½ tsp onion powder, and ½ tsp salt. Stir and cook about 30–60 seconds, until the garlic is fragrant and the spices coat the meat.
• Stir in ½ cup chunky salsa and cook 2–3 minutes more, until the mixture is heated through and slightly thickened.
• Spoon the meat mixture evenly into each pepper half, filling them to the top. Sprinkle 1 cup shredded Colby Jack or Mexican cheese evenly over the filled peppers.
• Bake the sheet pan in the preheated oven for 10–12 minutes, until the peppers are tender and the cheese is melted.
• Remove the pan from the oven and top the baked peppers with ½ cup chopped cherry tomatoes, ¼ cup sliced black olives, 1 or 2 sliced jalapeños, and 1 to 2 Tbsp chopped fresh cilantro. Add sour cream, avocado, or guacamole if desired, and serve warm.