Ingredients

• 6 bell peppers
  
• 1 onion, diced
  
• 1 lb lean ground beef
  
• 14.5 oz can diced tomatoes
  
• 18 oz can black beans, drained and rinsed
  
• 15 oz can corn, drained and rinsed
  
• 2 cups cooked brown rice
  
• 1½ cups shredded cheddar jack cheese
  
• 1 taco seasoning packet
  
• 2 tsp garlic powder
  
• 1 tsp chili powder
  
• Salt
  
• Black pepper

Instructions

1. Preheat the oven to 350°F. Rinse the bell peppers, slice them in half lengthwise, and remove the seeds.
2. Arrange the pepper halves cut-side up in a baking dish. Lightly coat with olive oil. Bake for 5 minutes to give them a head start on softening (extend the time if you prefer very tender peppers).
3. In a large skillet over medium heat, sauté the diced onion with olive oil, garlic powder, chili powder, salt, and black pepper until softened and aromatic.
4. Add the ground beef to the pan and cook until fully browned.
5. Stir in the diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Season with additional salt and pepper as needed, mixing until everything is evenly combined.
6. Spoon the filling generously into each pepper half, slightly mounding the mixture. Extra filling is expected.
7. Cover the dish with foil and bake for 10 minutes.
8. Remove from the oven, sprinkle the tops with shredded cheese, and return uncovered to the oven for 15 minutes, or until the cheese is melted and bubbly.
9. Serve warm. Optional toppings include sour cream and fresh cilantro.

• You’ll likely have leftover filling. Use it to make additional stuffed peppers or repurpose it for burrito bowls, wraps, or salads later in the week.