Prep (20 minutes):

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the bell peppers: Wash the bell peppers and pat them dry. Cut off the tops and carefully remove the seeds and membranes from the inside.  Leaving a bit of flesh around the edges will help the peppers maintain their shape during cooking.

3. Cook the rice: If you haven't already cooked the rice, prepare 2 cups according to package instructions. Allow it to cool slightly before using.

4. Sauté the onion: Heat a large skillet over medium heat with a drizzle of olive oil. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.

Cooking (45 minutes):

1. Brown the ground meat: Add the ground meat to the skillet with the softened onions.  Break the meat up with a spoon as it cooks. Cook the ground meat until browned and cooked through, stirring occasionally to ensure even browning. Drain any excess fat using a colander or paper towels.

2. Seasoning: Add the cooked rice, black pepper, dried chives, ground coriander, crushed red pepper flakes (adjust according to your spice preference), onion powder, dried parsley flakes, and ground cumin to the skillet with the cooked ground meat and onions. Stir well to combine all the ingredients. Taste the mixture and add salt to taste.

3. Stuff the bell peppers:  Fill each prepared bell pepper with the meat and rice mixture, pressing gently to pack it in without overstuffing (as the rice will continue to cook and expand).

4. Bake the stuffed peppers: Place the stuffed bell peppers upright in a baking dish. Cover the baking dish tightly with aluminum foil.

5. Bake: Bake the stuffed peppers in the preheated oven for 35-45 minutes, or until the bell peppers are tender and cooked through. You can check for doneness by inserting a knife into the thickest part of a pepper. It should pierce through easily with no resistance.

Serving (5 minutes):

1. Serve: Carefully remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving. Serve hot with a dollop of sour cream or your favorite dipping sauce on the side.

Tips:

• To prevent the bell peppers from tipping over during baking, you can place them on a bed of uncooked rice in the baking dish.

• For a cheesier flavor, sprinkle some shredded cheese (cheddar, mozzarella, or a mix) on top of the stuffed peppers before baking.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave until warmed through.

Enjoy these delicious and flavorful stuffed bell peppers with ground meat, rice, and spices!