Target: 6 × 4 inches · landscape

Tex-Mex Stuffed Peppers

65 min · 4 servings

Ingredients

□ 4 large bell peppers, halved lengthwise

□ 1 lb ground beef

□ 1 cup cooked Mexican-style rice

□ 1 cup black beans

□ 1 cup corn

□ 1 cup diced tomatoes

□ 1/2 cup roasted green chiles, chopped

□ 2 tsp chili powder

□ 1 tsp cumin

□ 1/2 tsp smoked paprika

□ 1 1/2 cups shredded cheese, divided

□ 3 cups shredded cabbage with lime juice, cilantro, and salt

1. Heat oven to 400 F. Cover pepper halves with 1/4 cup water and bake until barely tender.

2. Brown beef over medium-high heat. Add spices, chiles, tomatoes, beans, and corn; cook off wet shine.

3. Off heat, fold in rice and 3/4 cup cheese. Drain peppers and fill without packing.

4. Top with 3/4 cup cheese and bake at 400 F for 12 minutes. Rest 5 minutes; serve with lime slaw.

Cook’s note: Drain the tomatoes and cook the filling until a spoon leaves a trail, so the peppers stay sturdy.