Southwestern Stuffed Peppers

As much as I enjoyed stuffing potatoes yesterday, I equally love stuffing peppers.

To the brim.

With anything and everything that complements the flavor of bell peppers.

In my experience, I've only found a few recipes of stuffed peppers that I really can't get enough of, and this is one of them.  In this healthy version of Tex-Mex cuisine, the peppers cook until they are soft and sweet and ready to fall apart.  Inside lies a filling of spicy rice, corn and beans smothered in salsa and cheese.

Who needs those carb-heavy shells?



Southwestern Stuffed Peppers

2 red bell peppers
1/2 lb. ground beef
2 tbsp olive oil
1 tbsp taco seasoning
2 cups brown rice, cooked and drained
1/2 cup black beans, drained
1/2 cup corn, drained
1 cup salsa
1 cup cheddar cheese
2 tbsp fresh cilantro, chopped




Preheat oven 375F.

Cook ground beef in olive oil over medium heat for 5-7 minutes.

Add taco seasoning.

Mix together with cooked rice.  Add salsa, black beans and corn.

Cut bell peppers in half vertically.  Lay on sides with cut side up to form a bowl.  Scoop rice mixture into each pepper half and place into a casserole dish.  Top each pepper with cheddar cheese.

Bake for 20 minutes.  Garnish with cilantro.