Baked Stuffed Mexi- Bell Peppers

A southwest version with black beans and corn. The peppers are sliced lenghtwise for quicker cooking.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  large onion, chopped
• 1  garlic clove, minced
• 1  lb ground beef or 1  lb ground turkey
• 1 1⁄2 cups  canned diced tomatoes
• 1 1⁄2 teaspoons dried basil
• 1  teaspoon dried oregano
• 1 -2  tablespoon chili powder
•  salt and pepper, to taste
• 2  cups cooked white rice or 2  cups brown rice
• 1  cup  cooked black beans
• 1⁄2 cup corn
• 1 2⁄3 cups sharp cheddar cheese, shredded and divided
• 4 -6  green bell peppers, halved lengthwise and seeded

Directions

1. Preheat oven to 350°F.
2. Heat oil in a large skillet, add onion and cook over medium heat until soft.
3. Add garlic and beef, cook beef until no longer pink, breaking up meat with a spoon.
4. Add tomatoes, basil, oregano, chili powder, salt and pepper, reduce heat and simmer 10 minutes.
5. In a large bowl, combine rice, beans and corn.
6. Add turkey mixture and 1 cup of cheese, mix to combine.
7. Spoon stuffing into pepper halves and place in a baking dish.
8. Add 1/4 cup water to the bottom of the dish, cover with foil and bake 30-40 minutes or until peppers are tender.
9. Remove foil, top with remaining cheese and bake until cheese is melted.