6 bell peppers
1 can black beans, drained
2 oz. diced green chilies, drained
1 small can of corn, drained
1/2 lb. ground beef
Zatarain's Spanish Rice
1 14.8 oz. can stewed tomatoes (with Mexican seasoning) to be used in the rice.
Half an envelope Lawry's taco seasoning
Cheddar cheese
1) Preheat oven to 375
2) Brown beef and add Lawry's seasoning as directed on the package.
3) Cook rice with the stewed tomatoes as directed on the Zatarain's box.
4) Cut the tops off of the peppers and removed seeds.
5) Blanch peppers for 3-4 minutes.
6) In a bowl mix the beef, rice, black beans, corn, cheese and green chilies.
7) Fill the peppers.
8) Bake for 25 minutes. Remove from oven to top with cheese. Continue baking for another 5 to 10 minutes, until the pepper is tender.
Serve with sour cream and hot sauce, if desired.