Mexican Inspired Stuffed Peppers

I wanted Mexican, but I also wanted Stuffed Peppers. This was the best of both worlds, and it was delicious!

Ingredients

1 lb ground beef

2 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

2 tsp garlic powder

½ salt

15 oz black beans, canned, rinsed, drained

15 oz corn, canned, drained

4 oz mild green chiles canned

8 oz cherry tomatoes sliced

2 oz cheddar cheese

3 bell peppers

Directions

Slice peppers in half from top to bottom. Remove membranes and seeds. Place peppers (hollow side up) in a baking dish. Drizzle with 1 tbsp olive oil and a touch of salt. Roast for about 15 minutes at 400 degrees F.

While peppers are roasting, cook the filling:

In a large skillet, cook and drain ground beef.

Add spices (chili powder, cumin, smoked paprika, garlic powder, and salt) to beef and mix.

Add black beans, corn, cheese, mild green chiles, and ¾ of the cherry tomatoes.

Cover and cook for 7-8 minutes over medium heat.

Add filling to peppers and return to oven for about 10 minutes. Garnish with the remaining fresh tomatoes. Optional garnish- Top of green onions or cilantro.