Mexican Stuffed Peppers

This recipe kind of took on a life of its own. Believe it or not is was supposed to be chicken fajitas! I had the peppers and onions but that was about it and I wasn't up for making tortillas. So here is what I came up with.

• 2 cups rice cooked per package adding 1/2 tsp cumin & 1/2 tsp turmeric
• 1 lb ground turkey or beef
• 1 can black beans
• 1 can corn
• 1 can rotel tomatoes
• 1 package taco seasoning mix
• 4 peppers

While the rice is cooking, brown meat in heavy skillet. Add taco seasoning, black beans, corn, and tomatoes, and water. Heat until mixture is warmed through and most of the water has evaporated. Add 1/2 of the cooked rice. Hopefully, it should look something like this.

While the meat and bean mixture is cooking, wash, half, and seed your peppers. Spread a light coat of olive oil in a baking dish and place the pepper cut side down. Lightly brush the tops of the peppers with olive oil and roast in a 450 degree oven for about 10 minutes.
Flip the peppers over and fill them with the meat, bean and rice mixture. Sprinkle with a little cheddar cheese and return to the oven for a few minutes to melt the cheese. Serve with the remaining rice, salsa, sour cream and tortilla chips. As you can see the family beat me to the pan. So a few of the peppers are already missing.

The kids devoured the leftover filling at lunch today. Hannah rolled it in wheat tortillas for a burrito. Sarah warmed it and added cheese and salsa. I was surprised how much everyone like this dish. Even Rebekah thought it was great. She used her tortilla chips as a spoon and kept asking for "more dip".