Taco Stuffed Peppers

I made these with spicy taco seasoning, but you can obviously use whatever you prefer :)  If you have leftover stuffing, set it aside.  Later in the week steam some broccoli and top the broccoli with the mixture.

4 to 8 Large Bell Peppers
Cook in Bag Southwest Rice
1 Lb Ground Beef
14.5 Ounce Black Beans, rinsed and drained
14.5 Ounce Diced Tomatoes
14.5 Ounce Corn, drained
1 packt taco seasoning
Shredded Cheese

Heat oven to 350 degrees.

Cut the tops off of the peppers, remove the seeds and stand in a baking dish.  Bake for 20 minutes.

While baking, microwave the rice.  Brown the ground beef, drain and return to pan.  Stir in seasoning, rice, beans, tomatoes and corn.

When timer is done on the peppers, remove from the oven but don't turn it off.  Put a little cheese in the bottom of each pepper, stuff with beef mixture and top with a little more cheese.  Return to the oven for another 15 minutes.  Enjoy!