Taco stuffed bell peppers

-6 bell peppers

-1 onion, diced

-1 lb lean ground beef

-14.5 oz can diced tomatoes

-18 oz can black beans, drained & rinsed

-15 oz can corn, drained & rinsed

-2 cups cooked brown rice

-1 1/2 cup shredded cheddar jack cheese

-1 taco seasoning packet

-2 tsp garlic powder

-1 tsp chili powder

-Salt & Black pepper

1: Set the oven to 350 degrees. Wash and cut the bell peppers in half. Scoop out the seeds.

2: Place the peppers in a baking dish with the open side up. Spray or drizzle with some olive oil. Bake for 5 minutes. This helps to make sure the peppers are cooked through and soft. (Bake for longer if you want them to be very soft)

3: Sauté the onion in a large pan on medium heat with the olive oil, garlic powder, chili powder, salt, and black pepper until soft and fragrant.

4: Add in the ground beef and brown it.

5: Next add the diced tomatoes, black beans, corn, brown rice, and taco seasoning to the ground beef. Add salt and pepper to taste. Combine evenly.

6: Add the filling to each of the peppers. I recommend overstuffing a little bit. (There will be leftover filling. You can make more stuffed peppers or use it in other ways!)

7: Cover the peppers with foil and bake for 10 minutes.

8: Remove the peppers from the oven and top them with the shredded cheese. Bake uncovered for 15 minutes.

9: Serve and enjoy! I like to add sour cream and fresh cilantro on top.

Recipe came from KAYLA BERMAN

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