Ingredients:

  • 4 medium bell peppers (various colours)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped (optional)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 cup cooked rice
  • 1 (10 ounce/283g) can diced tomatoes and green chilies
  • 1 packet (approximately 1 ounce/28g) taco seasoning
  • 1/2 cup shredded cheddar cheese (50g)
  • 1/4 cup chopped cilantro (optional)
  • Sour cream or Greek yogurt (optional)
  • Guacamole or sliced avocado (optional)
  • Salsa (mild, medium, or hot) (optional)
  • Hot sauce (optional)
  • Chopped green onions (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly brush pepper halves with olive oil, season with salt and pepper, and arrange them cut-side up in the baking dish.
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Add chopped onion and garlic to the skillet and sauté until softened, about 3-5 minutes. If adding chopped green bell pepper, add it now as well.
  4. Stir in black beans, corn, rice, diced tomatoes with green chilies, and taco seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow flavours to meld.
  5. Remove from heat and stir in 1/2 cup of shredded cheese (and cilantro, if using).
  6. Spoon the filling evenly into the prepared pepper halves, mounding slightly.
  7. Top the stuffed peppers with the remaining shredded cheese. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Garnish with your favourite toppings (sour cream, guacamole, salsa, hot sauce, green onions) and serve immediately.