Southwestern Stuffed Peppers

Serves: 4-6

Ingredients:

• 6 large multi-color bell peppers, tops cut off and seeds and ribs removed
• 1/2 cup brown rice, cooked according to package directions
• 1/2 lb. ground beef sirloin
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup black beans (drained and rinsed if using canned)
• 1 cup corn (I used fresh corn cut off the cob and roasted)
• 1 cup prepared salsa
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. adobo seasoning
• salt and pepper, to taste
• monterey jack cheese, shredded
• cilantro, to garnish

Directions:

1. Preheat oven to 400 F. Preheat large skillet over medium heat. Add ground beef, onion, and garlic. Saute until beef is browned. Drain fat.
2. Stir in black beans, corn, salsa, and cooked rice. Season with cumin, chili powder, adobo, salt, and pepper. Cook until heated through.
3. Place peppers in a greased baking dish. Stuff with ground beef mixture. Bake in preheated oven for 20 minutes. Top with shredded cheese and bake for 10-15 more minutes, until the cheese has melted and the peppers have softened. Garnish with cilantro and serve.

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