Mexican Stuffed Peppers

I use this stuffing for zucchini, yellow squash, peppers, or whatever veggie I want. Yum Yum Yum!

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups frozen corn or 1 (15 ounce) can corn
• 1  lb ground beef or 1  lb ground turkey
• 1 (14 ounce) can black beans, drained and rinsed
• 3⁄4 cup cilantro, coarsly chopped
• 3  green onions, sliced
• 1⁄2 medium onion, diced
• 1 1⁄2 cups cooked brown rice
• 1  cup light sour cream
• 1 (10 ounce) can rotel
• 1 (7 ounce) can diced green chilies
• 1  jalapeno, minced
• 1 1⁄2 cups monterey jack cheese, grated
• 4  bell peppers
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon red pepper flakes

Directions

1. Brown the meat and drain off any fat. Stir in the salt, pepper, cumin, oregano, garlic powder, and red pepper flake.
2. Add all of the other ingredients except for the peppers and stir to combine.
3. Preheat the oven to 375 degrees.
4. Slice the peppers in half, remove seeds and ribs.
5. Fill the peppers and place in a 9x13 baking dish. Cover with foil and bake for 40 minutes.
6. Pull out and sprinkle with cheese. Continue baking uncovered until the cheese is just starting to brown. About 15 minutes.