Southwest Stuffed Peppers

Ingredients

• 3 large bell peppers, halved lengthwise and seeded
• 1 lb ground beef
• 1 tablespoon Minnezona House Seasoning
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 cup salsa
• 1½ cups shredded Monterey Jack or cheddar, divided
• ¼ cup chopped cilantro

Directions

1. Heat oven to 375°F. Arrange pepper halves cut-side up in a baking dish.
2. Brown beef with House Seasoning and drain excess grease.
3. Stir in rice, black beans, corn, salsa and 1 cup cheese.
4. Divide filling among pepper halves. Add ¼ cup water to the bottom of the baking dish and cover tightly with foil.
5. Bake 25 minutes. Uncover, top with remaining cheese and bake 10–15 minutes more until peppers are tender and cheese is browned.
6. Garnish with cilantro and serve.

Recipe Notes

• Use already-cooked rice.
• Add a little water to the baking dish so the peppers steam while covered.
• Ground turkey can replace beef; cook poultry to 165°F.