Southwest Beef Stuffed Peppers

Ingredients

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Green bell pepper

  Sweet, green, raw

  3 medium or 357g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Chipotle Chili Powder

  Morton & Bassett

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Preheat the oven to 375°F.
2. Cook the brown rice according to package directions; set aside fluffed.
3. Halve the bell peppers and place them cut side down in a large baking dish; bake until slightly softened, about 10 minutes.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
5. Add the garlic and corn; sauté until fragrant, about 1 minute.
6. Add the ground beef and cook, breaking it up, until no longer pink, about 5 minutes.
7. Stir in cumin, chipotle chili powder, oregano, chili powder, and salt; cook until the beef is browned and seasoned, about 5 minutes.
8. Off the heat, fold in the cooked rice, diced tomato, and chopped cilantro.
9. Turn the pepper halves cut side up. Spoon the beef mixture into each.
10. Top evenly with shredded cheese and bake until the peppers are tender and the cheese is melted, about 15 minutes.
11. Serve hot.