Stuffed Bell Peppers!!

Meaty, cheesy, rich and filling stuffed peppers are uhhhhmazing on a chilly night.  I have some leftover red peppers and I figured I might as well make some!
*Peppers with 3 bumps are sweet and better for eating raw, whereas bell peppers with 4 bumps have firmer flesh that can hold up to roasting and baking. 
You will need,
4-6 red bell peppers (They have more than twice the Vitamin C as green ones!!)
1 lb lean ground beef
 kosher salt, ground pepper
2 green onions, chopped
2 cloves garlic, minced
1/4 teaspoon dried oregano
A pinch of nutmeg
1 package defrosted rice medley from Trader Joe's (or 1.5 cups cooked rice)
1 c shredded medium or sharp cheddar

In a skillet brown the beef.  While that is going, cut the tops off the peppers and discard only the seeds and stems.  Also cut the teensiest bit off the bottom (that way, they won't tip over!!) and place them in a baking dish and sprinkle a little salt into them Chop up the tops and bottoms. 

When the beef is done, remove it and in the remaining fat, saute the chopped peppers, onions, and garlic.  Add the oregano, salt and pepper to taste. 

In a bowl combine the veggies, rice and beef.  

Spoon the mixture into the peppers.  At about half way full, put a layer of cheese and then finish filling them up to the top.  Pack down the filling (not too hard, you don't want to break the shell) because it will sink a little during baking.  Sprinkle and smoosh the rest of the cheese on top and bake at 350 for 30-40 minutes!

(I ate them up before I remembered to take a pic of the finished product.  UHHHHHMAZING THOUGH!!)

*If you'd like more veggies, you can add a chopped tomato or a handful of spinach to the sauteeing pepper mixture.  
*There will be extra filling.  I just baked it along with the peppers, completely smothered with cheese!