Fajitas style meatballs

Ingredients:

• 220 g small sweet peppers, quartered and seeded
• 1 onion, sliced ​​into thick rings
• 2 tbsp olive oil + extra for greasing the baking sheet
• 1 wheat tortilla, 20 cm in diameter.
• 1 cup parboiled white rice
• 0.5 cup salsa (hot or not)
• 600 g of ground beef
• 1 large egg
• 2 tsp chili powder
• 1 tsp ground cumin
• Sour cream, pickled jalapeño rings, and crumbled cotija or queso fresco cheese, for serving

Preparation:

1. Position oven racks in the middle and upper thirds of the oven; preheat oven to broil. Line two baking sheets with foil. On one of the sheets, toss the bell peppers and onions with olive oil and a generous pinch of salt and black pepper. Roast on the middle rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
2. Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Mix thoroughly and set aside to soften, about 5 minutes.
3. Combine the rice, salsa, 2 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, stir well, and cover. Reduce heat to low and simmer until the rice is tender but still firm, about 15 minutes. Remove the lid and stir well.
4. Grease a second baking sheet with olive oil. Using your fingers, crush and crumble the soaked tortilla pieces in the bowl. Add the ground beef, egg, chili powder, cumin, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper; mix thoroughly. Form into 16 meatballs, about 2 tablespoons each. Place on the greased baking sheet. Broil on the top rack of the oven until the meatballs are golden brown and cooked through, 8 to 10 minutes.
5. Divide the rice among bowls. Top with meatballs, peppers, and onions. Serve with sour cream, jalapeños, and cheese.