Tex-Mex Stuffed Peppers

• Cooking spray
• 1 cup instant rice (white or brown)
• 2 teaspoons olive oil
• 1/2 pound lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• One 15-ounce can Santa Fe corn, Fiesta Corn (Del Monte), or regular canned corn, drained
• One 15-ounce can pink beans, rinsed and drained
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 4 large red or green bell peppers, stems ends neatly cut out
• 1/2 cup shredded Monterey Jack cheese

1. Preheat the oven to 375F.
2. Coat a shallow roasting pan with cooking spray.
3. Cook the rice according to the package directions.
4. Meanwhile, heat the oil in a large skillet over medium heat.
5. Add the beef and cook until no longer pink, about 5 minutes, breaking up the meat as it cooks.
6. Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and cook for 1 minute.
7. Add the cooked rice, corn, beans, and sour cream and cook for 1 minute to heat through.
8. Remove from the heat and stir in the cilantro.
9. Stuff the beef mixture into the bell peppers and arrange them side by side in the prepared pan.
10. Top with the shredded cheese.
11. Bake until the peppers are soft and the cheese is golden and bubbly, about 30 minutes.

cooking spray, instant rice, olive oil, ground beef, chili powder, ground cumin, oregano, garlic, salt, freshly ground black pepper, santa fe, pink beans, sour cream, fresh cilantro, red, shredded monterey jack cheese

Taken from www.cookstr.com/recipes/tex-mex-stuffed-peppers (may not work)