Enchilada Stuffed Bell Peppers

• 4 bell peppers, assorted colors
• 1 pound ground beef
• 1/2 yellow onion, diced small
• 2 cloves garlic, minced
• 1/4 cup diced pickled jalapeños
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 2 tablespoons minced oregano
• 1 1/2 cups enchilada sauce
• 2 cups shredded Mexican blend cheese

Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Cut the tops off the peppers and clean out seeds and pith. Set aside.

In a large skillet over medium-high heat, saute beef until nearly cooked all the way through. Add onions and garlic and cook for a few minutes until golden. Add diced jalapeños, salt, chili powder, paprika, cumin and black pepper. Add oregano and enchilada sauce and reduce heat to a simmer. Remove from heat and set aside.

Add about 1/2 cup of the beef mixture to each pepper, then add a layer of cheese. Repeat, topping the peppers off with plenty of cheese.

Place the pepper tops back on, and bake for 30 minutes until cheese is melted and the peppers are tender.