Ingredients:

  • 1 lb (450g) lean ground beef (90/10)
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (160g) frozen corn, thawed
  • 1/2 cup (130g) black beans, rinsed and drained
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 4 large (600g) bell peppers, halved lengthwise and seeds removed
  • 2 cups (225g) shredded Mexican cheese blend
  • 1/4 cup (60ml) water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
  3. Lower heat to medium. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast spices for 1 minute.
  4. Fold in the corn and black beans. Stir for 2 minutes until steaming and cohesive, then remove from heat.
  5. Preheat oven to 400°F (200°C). Arrange bell pepper halves cut-side up in a baking dish and pour water into the bottom of the dish.
  6. Spoon the beef mixture generously into each pepper and top with shredded Mexican cheese blend.
  7. Bake for 20-25 minutes until the cheese is bubbling and golden brown.