Minutes Prep time: 40
Minutes Total time: 50
Servings: 8
Difficulty: Intermediate
8 bell peppers
1/2 cup chopped yellow onion
1/4 cup vegetable oil
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 bunch (2 oz each) fresh cilantro, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1-1/2 teaspoons ground black pepper
1 teaspoon kosher salt
1 cup water, divided
16 ounces salsa
1 can (15 oz each) black beans, drained, rinsed
1 bag (10 oz each) Birds Eye® Whole Grain Brown Rice
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
8 ounces shredded sharp Cheddar cheese
sour cream, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 28 mg | 9% |
| Total Fat | 18 g | 28% |
| Iron | 3 mg | 15% |
| Calories | 340 kcal | 17% |
| Sodium | 978 mg | 41% |
| Protein | 13 g | 25% |
| Saturated Fat | 6 g | 32% |
| Sugars | 11 g | 1% |
| Vitamin C | 243 mg | 405% |
Preheat oven to 400°F. Cut 1/4-inch off top of the peppers and 1/4-inch off the bottom of peppers so they can stand up. Remove stem and seeds.
Add 1/2-cup water to a 9x13 baking dish, stand peppers up in baking dish and bake 15 minutes. Chop the remaining portion of the peppers and reserve for later. Microwave corn and rice according to package directions.
Stir together chili powder, cumin, garlic powder, pepper, and salt in a small bowl.
Heat oil in a large skillet over medium-high heat. Add reserved peppers and onions. Cook 8 to 10 minutes, until tender.
Add corn, half of cilantro and half the seasoning mix. Cook for 5 minutes, until corn is light brown. Add 1/2-cup water to deglaze.
Add black beans, ground be'f, rice, salsa, 1-1/2 cups cheese, the remaining seasoning mix, and cilantro. Reserve a tablespoon of cilantro to top your peppers later.
Take the peppers out of the oven and stuff them with the mixture until heaping (there where be some filling leftover). Top with remaining cheese and bake 10 minutes on top rack of oven. Top peppers with a dollop of sour cream and a pinch of cilantro if desired.
Top the pepper with some fresh pico de gallo for an added layer of freshness!
Taco Fiesta Stuffed Peppers
