A little heat and color makes these southwestern stuffed peppers oh so good! I purchased these beautiful peppers from our local grocery store that is known for its awesome produce, Dierbergs. And, of course, I doubled the recipe because we like left overs in this house. However, they did not last long.
- 6 Peppers of any color (best with four lobes, check bottom)
- 1 pound of lean Ground Beef
- 1 small Onion, diced
- 2 cloves of Garlic, minced
- 2 tablespoons of Taco Seasoning
- 2/3 cup of Salsa
- 2 cups of cooked Rice
- 1 cup of Black Beans, drained and rinsed
- 1 cup of Corn (fresh, canned or frozen)
- 1-1/2 cups of shredded or grated Colby and Monterey Jack Cheese
- Rinse peppers in cold water. Cut each pepper in half lengthwise, through the stem, removing all seeds.
- Preheat oven to 350 degrees.
- Brown the ground beef in a large frying pan, breaking up the meat. Add onion and garlic, sauté for 2-3 minutes. Add taco seasoning, salsa, rice, black beans, and corn. Cook and stir all together for 5 minutes.
- Fill each pepper half with stuffing. Place in large corning ware and cover.
- Bake in the oven for 40 minutes. Sprinkle the cheese evenly over all the pepper halves. Bake 5 minutes, or until cheese is melted.
Enjoy these hardy peppers with a light salad or as a meal.