Stuffed Bell Peppers

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This recipe makes 8 halved peppers.
**Ingredients**
– 4 bell peppers*
– 1 pound ground beef
– 2 cups shredded cheese*
– 1 cup cooked long grain/wild rice
– 1 cup sweet corn
– 1 cup black beans
– 1 cup diced tomatoes
– Chili powder, salt and pepper to taste
*Ingredient Notes: For the bell peppers and cheese, it’s really just your preference. I usually use 2 green bell peppers and 2 red bell peppers. And for cheese I use Mexican blend.
**Directions**
1. Cut bell peppers in half length-wise and scoop out the membrane, seeds and stem.
2. Put them on a baking sheet and cook for 15 minutes on 425 degrees.
3. While those are cooking, brown your meat (Optional: add chili powder) and make rice, according to package directions.
4. Add the two together and mix in corn, black beans and diced tomatoes (Optional: add salt and pepper). Simmer in pot, stirring occasionally, until the bell peppers are done in the oven.
5. Take bell peppers out and lower the oven temperature to 400 degrees.
6. Scoop the meat mixture into the peppers and cook for 10 minutes.
7. Add cheese to the top of each pepper and put back in oven just long enough to melt the cheese, around 3 minutes.
8. Take the peppers out and let cool for a few minutes, then stuff your face. 😉