We love stuffed peppers! This recipe puts a Southwestern spin on the classic recipe. If you like a softer pepper, you will want to briefly cook the peppers before adding the filling. Cut the peppers in half lengthwise, remove the seeds and ribs, and add to a large pot of boiling water. Boil for 2-3 minutes. Remove peppers with a slotted spoon and immediately add to a bowl of ice water. Cool slightly before filling. If you have extra filling, freeze it or use it for burritos the next day! Recipe courtesy of the blog, 'Let's Dish.'
2 Tbsp. olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
2 cups cooked rice
4-6 bell peppers
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed (or canned)
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese
Salt & pepper, to taste
Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat the pepper halves inside and out with about 1 tablespoon of the olive oil. Place into a lightly greased baking dish.
In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft. Reduce heat to medium and add ground beef; cook until beef is no longer pink . Stir in taco seasoning. Add diced tomato and green chilies, corn, beans and sour cream. Stir and cook until heated through. Remove from heat and stir in cooked rice and cilantro.
Generously fill peppers with meat and rice mixture. Cover and bake for 30-35 minutes, or until peppers are just tender. Remove from oven and sprinkle with shredded cheese. Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender. Garnish with additional cheese, cilantro, avocado or sour cream, if desired.