Mexican Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, tops removed and seeded
• 1 lb ground beef (85/15)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp taco seasoning (or 1 packet)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (no need to thaw)
• 1 cup cooked long-grain rice
• 1 cup chunky salsa, plus more for serving
• 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
• Sour cream, sliced avocado, chopped cilantro, and lime wedges, for serving

Instructions

1. 1

   Preheat the oven to 375°F. Blanch the peppers in boiling salted water for 3 minutes, drain, and stand them in a 9×13 baking dish.

2. 2

   Brown the ground beef with the onion in a large skillet over medium-high heat, 6–8 minutes. Drain excess fat.

3. 3

   Add the garlic and taco seasoning; stir 30 seconds until fragrant and glossy.

4. 4

   Stir in the black beans, corn, cooked rice, and salsa. Simmer 4 minutes until thickened. Taste and adjust salt — depending on your salsa and seasoning brand, you may need a pinch more.

5. 5

   Off the heat, mix in 1/2 cup of the cheese. This binds the filling and adds a molten layer inside every bite.

6. 6

   Divide the filling between the peppers, mounding generously.

7. 7

   Cover the dish tightly with foil and bake 25 minutes.

8. 8

   Uncover, top each pepper with the remaining cheese, and bake 10 more minutes until the cheese is bubbly and lightly browned.

9. 9

   Rest 5 minutes, then top with sour cream, diced avocado, cilantro, and a squeeze of lime. Serve extra salsa at the table.