Stuffed Peppers

STUFFED PEPPERS

Ingredients:
Olive Oil

1 lb 80/20 ground beef

1 cup chopped onions

1 packet of taco seasoning mix

2-3 cups of cooked rice (any type you like – I like brown)

6 bell peppers, tops cut off and seeds removed

1 can of black beans, drained & rinsed

½ cup frozen corn

½ small can tomato paste

1 (15 -16 ounce) jar of salsa

8 oz. bag Shredded Cheddar Cheese

Toppings:

fresh cilantro

sour cream

sliced avocado

Directions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

Meanwhile, in a large fry pan, sauteé the onions, then add and brown the beef.

Add the cooked rice, black beans, salsa, taco seasoning, corn and ½ of the cheese. Mix well.

Carefully spoon  mixture into each of the bell peppers and place back into the baking dish. Cook the peppers for another 10 more minutes. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.