Taco-Stuffed Peppers

• large bell peppers6
• vegetable oil2 tablespoon
• ground beef1 lb
• taco seasoning mix2 tablespoon
• medium yellow onion1
• black beans1 can
• cooked brown rice8 oz
• frozen corn5¾ oz
• medium chunky salsa1 jar
• grated Mexican blend cheese5¼ oz
• guacamole0
• sour cream0
• chili powder1 tablespoon
• ground cumin1 ½ teaspoon
• kosher salt1 teaspoon
• freshly ground black pepper1 teaspoon
• cornstarch1 teaspoon
• paprika½ teaspoon
• garlic powder½ teaspoon
• onion powder½ teaspoon
• cayenne pepper¼ teaspoon
• dried oregano¼ teaspoon

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Cut off the tops of the bell peppers, then run a paring knife around the inside edges to remove the seeds and ribs.

3. 3

   Place the peppers upright in a baking dish.

4. 4

   Bake for 20 minutes.

5. 5

   While the peppers are roasting, heat the vegetable oil in a large skillet over medium-high heat.

6. 6

   Add ground beef and break up with a wooden spoon, then add the taco seasoning and mix to combine.

7. 7

   Cook until the beef is browned, 5–6 minutes.

8. 8

   Add the onion and cook until softened, 4–5 minutes.

9. 9

   Reduce the heat to medium, then mix in the black beans, brown rice, corn, and salsa.

10. 10

    Add 1 cup (100 g) of cheese, then stir until incorporated and the cheese has melted.

11. 11

    Remove the pan from the heat.

12. 12

    Spoon the beef filling into the peppers, then top with the remaining ½ cup (50 g) of shredded cheese.

13. 13

    Return the peppers to the oven for 15 minutes, until the cheese has melted.

14. 14

    Top each pepper with generous scoops of guacamole and sour cream and more cheese.

15. 15

    TACO SEASONING: In an airtight container, mix together the chili powder, cumin, salt, black pepper, cornstarch, paprika, garlic powder, onion powder, cayenne, and dried oregano.

16. 16

    Store in a cool, dark place for up to 6 months.

17. 17

    Enjoy!