Southwestern Stuffed Peppers

This is a mexican version of the original stuffed pepper, or unstuffed pepper as I usually prefer to make. I did laugh when my 5-year-old declared them a vegetable taco as she folded her pepper in half and ate it like a taco!

Southwestern Stuffed Peppers

Ingredients:
-1 c brown rice
-olive oil
-6 scallions, thinly sliced, white and green parts separated
-1/2 lb ground beef
-1 c frozen corn
-1 can of chopped green chilies
-1 tsp cumin
-1 c shredded cheese, colby jack, montery jack, or cheddar
-4 large bell peppers, halved lengthwise, ribs and seeds removed
-salt and pepper
-toppings: salsa, scallions, sliced avocado

1. Preheat oven to 375. Cook rice according to directions.
2. Heat oil in a large skillet, add scallion whites and beef. Cook until beef is cooked through.
3. Stir in corn, chilies, cumin, cooked rice, 1/2 c cheese, dash of salt and pepper.
4. Arrange the peppers in a baking dish. Divide the beef mixture among the peppers. Pour 1/2 c water into the bottom of the dish, cover with foil, and bake until peppers are soft, 30-40 minutes.
5. Uncover, sprinkle remaining cheese, and bake until browned, 5-7 minutes.
6. Top with salsa, scallions, and sliced avocados.

**Replace the beef with black beans and this would make an awesome vegetarian dinner.**