Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked white rice
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large bell peppers
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup beef broth

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Slice a tiny sliver off the bottom of each pepper to create a flat base so they stand upright.
  2. Preheat the oven to 375°F (190°C).
  3. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is mahogany-colored and the onions are translucent. Drain excess fat.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the taco seasoning, cumin, salt, and pepper. Stir until the meat is evenly coated.
  6. Fold in the cooked rice, tomato sauce, black beans, and corn. Simmer for 3–5 minutes until the mixture is thick and cohesive.
  7. Divide the beef filling among the bell peppers and top with shredded cheese.
  8. Place peppers in a 9x13 inch baking dish and pour beef broth into the bottom of the dish.
  9. Cover the dish with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until peppers are tender and cheese is bubbly.