Taco Stuffed Peppers

Here's what you need:

6-8 Medium/Large Bell Peppers - ensure they have a flat base so they will stand up
when cooking
1 lb Ground Beef
1 Medium Yellow Onion - Diced
1 Can Black Beans - Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
1 1/2 - 2 Cups Grated Cheddar/Mexican Blend Cheese

Optional: Guacamole and Sour Cream to finish

*To make your own Taco Seasoning at home: (note: makes more than needed for this
recipe)
1 Tbsp. Chili Powder
1 1/2 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Corn Starch
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Oregano

Directions:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and
bake for 20 minutes in a preheated oven at 350˚F (175˚C).

While the Peppers are roasting - heat oil in a large skillet over medium/high heat.
Add ground beef and season with entire taco seasoning packet. Allow beef to brown
on all sides. Add diced onion - continuing to cook until softened. Reduce heat to
Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese
and stir until incorporated and the cheese has melted. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with additional
cheese and return to the oven for 15 minutes until the cheese has melted. Top each
pepper with a generous scoop of guacamole and sour cream. Enjoy!