Cheesy Beef-stuffed Bell Peppers with a Taco Twist

Preheat your oven to 350°F and place the halved bell peppers, cut sides up, in a single layer in a large baking dish.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, chopped onion and serrano chile, stirring to break up the meat.

Add the minced garlic, chile powder, cumin, and kosher salt to the skillet. Continue to cook and stir for about 8-10 minutes, until the meat is browned and the onions are translucent.

Remove the skillet from the heat and stir in the cooked white rice, beaten eggs, and half of the grated Monterey Jack cheese.

Using a spoon, fill the halved bell peppers with the beef mixture. Add half cup of water to the baking dish around the peppers and cover the dish with foil.

Bake the stuffed peppers in the oven for 25-30 minutes until they are tender and the beef filling is cooked through. Remove the foil, sprinkle the rest of the cheese and crushed tortilla chips on top of each pepper, then return to the oven for another 5 minutes, or until the cheese is melted and bubbly. Garnish with the chopped cilantro before serving.