Baked Stuffed Mexi Bell Peppers Recipe

Ingredients for Baked Stuffed Mexi Bell Peppers

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Garlic Clove
• Ground Beef
• Diced Tomatoes
• Dried Basil
• Dried Oregano
• 1 teaspoon chili powder
• Salt And Pepper
• Cooked White Rice
• Black Beans
• 1 cup frozen corn, thawed
• Sharp Cheddar Cheese
• Green Bell Peppers

How to Make Baked Stuffed Mexi Bell Peppers

1. Preheat oven to 350°F (175°C).
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
3. Add 2 cloves garlic, minced, and 1 pound ground beef. Cook, breaking up the meat with a spoon, until no longer pink, about 8-10 minutes.
4. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 tablespoon dried basil, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat and simmer for 10 minutes.
5. In a large bowl, combine 1 cup cooked rice, 1 (15 ounce) can black beans, rinsed and drained, and 1 cup frozen corn, thawed.
6. Add the beef mixture and 1 cup shredded cheddar cheese to the rice mixture. Stir to combine.
7. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
8. Spoon the stuffing evenly into the pepper halves and place them in a baking dish.
9. Pour 1/4 cup water into the bottom of the baking dish. Cover with foil and bake for 30-40 minutes, or until the peppers are tender.
10. Remove foil, top with the remaining 1/2 cup shredded cheddar cheese, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.