Ingredients

• 6 of large bell peppers
• 2 tablespoon of vegetable oil
• 455 g of ground beef1 lb of ground beef
• 2 tablespoon of taco seasoning mix1 packet of taco seasoning mix
• 1 of medium yellow onion
• 1 can of black beans15 oz of black beans
• 225 g of cooked brown rice1 cup of cooked brown rice
• 165 g of frozen corn1 cup of frozen corn
• 1 jar of medium chunky salsa16 oz of medium chunky salsa
• 150 g of grated Mexican blend cheese1 ½ cup of grated Mexican blend cheese
• 0 of guacamole
• 0 of sour cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut off the tops of the bell peppers, then run a paring knife around the inside edges to remove the seeds and ribs. Place the peppers upright in a baking dish. Bake for 20 minutes.
3. While the peppers are roasting, heat the vegetable oil in a large skillet over medium-high heat. Add ground beef and break up with a wooden spoon, then add the taco seasoning and mix to combine. Cook until the beef is browned, 5–6 minutes.
4. Add the onion and cook until softened, 4–5 minutes.
5. Reduce the heat to medium, then mix in the black beans, brown rice, corn, and salsa.
6. Add 1 cup (100 g) of cheese, then stir until incorporated and the cheese has melted. Remove the pan from the heat.
7. Spoon the beef filling into the peppers, then top with the remaining ½ cup (50 g) of shredded cheese.
8. Return the peppers to the oven for 15 minutes, until the cheese has melted.
9. Top each pepper with generous scoops of guacamole and sour cream and more cheese.
10. 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. Store in a cool, dark place for up to 6 months.
11. Enjoy!