Taco Stuffed Peppers

Ingredients

• 4 bell peppers sliced in half length-wise and de-seeded (see note)
• 1 lb taco seasoned ground beef browned 
• 15 oz black beans drained and rinsed
• 16 oz salsa
• 1 cup frozen corn
• 2 cups mexican shredded cheese divided
• 2 cups of microwaveable brown rice cooked
• Sour cream
• Diced tomatoes

Directions

• Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
• Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup of mexican cheese, and the cooked rice in a large bowl.
• Divide the mixture among the peppers. Bake for 30 minutes.
• Add the remainder of the cheese to the top of the peppers and bake for 5 more minutes.
• To serve top with sour cream and diced tomatoes. 

Recipe Notes : You can also just cut the tops off of the four peppers and make four big peppers rather than 8 half peppers.