Stuffed Bell Peppers

Preheat oven to 375°F. Coat a square or round 3-quart baking dish with nonstick spray.

Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.

If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out). Transfer peppers to the prepared baking dish, making sure they're somewhat snug, but not completely crowded.

In a large ovenproof saute pan (with a lid), cook beef, onion, and reserved diced bell peppers over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.

Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce the heat to medium-low and let it cook for about 20 minutes undisturbed.

Simultaneously, transfer the baking dish with the peppers to the preheated oven and roast for 20 minutes.

Uncover the pan, stir ½ cup of the cheese into the beef mixture until melted.

Spoon mixture into the baked peppers and top with remaining ¼ cup cheese.

Place stuffed peppers back into the oven for another 5-10 minutes until cheese has melted and peppers are tender.

Sprinkle cilantro and scallions over the top and serve!