Ingredients

The following ingredients have 8 Servings
  • 4 large bell peppers
  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup tomato sauce
  • 1 tablespoon green onions, diced
  • 1/2 tablespoon taco seasoning*
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup rice, cooked
  • 1 cup canned black beans, drained
  • 1 cup frozen corn
  • 1 + 1/2 cups shredded Tex Mex cheese (or Monterey Jack cheese), divided

Instruction

  • Preheat oven to 375F.
  • Slice the bell peppers in halve lengthwise and remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole pan or large baking dish and set aside.
  • Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 6-8 minutes until browned evenly. Break up the beef into small pieces to help even browning.
  • Add onion and garlic. Mix well and continue to cook for 3-4 minutes until soft and tender.
  • Stir in tomato sauce and green onions and season with taco seasoning, salt and pepper. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 5 minutes.
  • Add rice, black beans, corn and 1 cup cheese and mix well to combine. Turn off the heat.
  • Fill up each pepper with the beef filling. Cover the casserole dish with aluminum foil and bake the stuffed peppers for 40 minutes.
  • Remove from the oven and sprinkle a tablespoon of cheese on top of each stuffed pepper. Bake uncovered for another 5-7 minutes until the cheese is melted.
  • Let the stuffed peppers rest for 5 minutes before serving.