Stuffed Red Bell Peppers
- 3 red bell peppers
- 1 bag microwave Mexican rice
- 1 lb ground beef
- 1 pack taco seasoning
- 1 can black beans
- 1 can mexi-corn
- 1 cup Hatch Valley Flame Roasted Green Chile
- 1 bag shredded fiesta blend cheese
- Sour cream
Preheat the oven to 350 degrees. Prep bell peppers by cutting them in half and removing the seeds. Place cut side down on a lined baking sheet and cook for 15 minutes. While the peppers cook, make the filling.
Cook beef over medium heat with taco seasonings. Once cooked, remove from the heat and mix in the black beans. Cook rice per package directions. Now in a mixing bowl combine the filling — rice, beef mixture, corn, Hatch Valley Flame Roasted Green Chile and 2 cups cheese.
Remove bell peppers from the oven and fill with the beef and rice mixture. Top each pepper with a handful of cheese and place back in the oven for 35 minutes.
Remove and top with sour cream!