Healthy Southwestern Stuffed Peppers

• 8 large bell peppers, I like red or orange
• 1 lb lean ground beef/ 93% or leaner
• 1 packet knorr brand spanish rice
• 1 1/4 cup frozen corn, thawed
• 1 1/2 cup black beans, fresh or canned
• 1 garlic clove, minced
• 1/2 cup white onion, finely chopped
• 1 dried ancho pepper
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked spanish paprika

1. Soak the ancho pepper in the hottest tap water.
2. Cover entire chili.
3. Let soak 15 minutes to rehydrate.
4. Wash and dry peppers.
5. Cut the very top off and remove seeds.
6. Be careful to leave pepper whole.
7. Prepare Spanish rice according to package directions.
8. Remove ancho from water after the 15 minutes.
9. Cut off stem and cut lengthwise.
10. Remove seeds.
11. Now give it a medium dice cut.
12. Set aside.
13. In a large skillet over medium heat add oil.
14. Add beef to pan and sprinkle with the salt.
15. Brown beef until no pink shows.
16. Break beef apart in skillet to resemble a crumbly texture.
17. Remove from heat.
18. In the same pan, Saute the onions for 4 minutes.
19. Add garlic, cook 30 seconds.
20. Turn off heat.
21. Mix in the beef to the pan and add corn, beans, diced ancho pepper, cooked rice, chili powder and paprika.
22. In a small roasting dish add whole peppers.
23. Place them close together so they will stand up.
24. Fill each pepper with the meat mixture.
25. Cover with tin foil and bake at 350F fahrenheit in a preheated oven.
26. Cook covered for 30 minutes.
27. Recipe by taylor68too.

bell peppers, lean ground, rice, frozen corn, black beans, garlic, white onion, pepper, salt, olive oil, chili powder, paprika

Taken from cookpad.com/us/recipes/345955-healthy-southwestern-stuffed-peppers (may not work)