Southwest Stuffed Peppers

Ingredients:
1 cup long-grain white rice
2 cups water
1 Tbsp olive oil
3 green onions, thinly sliced
1/2 pound ground beef or sausage (remove from casing)
1/2 cup frozen corn
1/2 cup black beans
1 Tbsp taco seasoning
1/4 tsp cayenne pepper
4 ounces (1/2 cup) grated tex-mex shredded cheese
pinch salt and black pepper
4 large colored bell peppers, tops off, ribs and seeds removedDirections 

Preheat oven to 350 degrees. 


Directions:

Bring 2 cups water to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender.

Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onions and ground beef. Cook until the beef is no longer pink, about 5-10 minutes. 

Season with taco seasoning, salt and pepper, and cayenne pepper. 

Stir in the rice, beans and corn,
Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish.

Fill the peppers with the filling. 

Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. 

Uncover and add the cheese. 

Bake for 5 more minutes or until the cheese is bubbly and turning golden brown.