Ingredients:

  • 4 large Bell Peppers (Red, Yellow, or Orange, halved lengthwise and seeded)
  • 1 tbsp Olive Oil, divided
  • ½ tsp Fine Sea Salt
  • 1 cup Long-Grain White Rice, cooked according to package directions
  • 1 tbsp Neutral Oil (e.g., Canola or Vegetable)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85/15 ratio suggested)
  • 1 cup Frozen Sweet Corn, defrosted
  • 1 cup Black Beans, rinsed and drained
  • 2 tbsp Tomato Paste
  • 1 cup Chicken or Beef Stock (low sodium)
  • 2 tsp Chili Powder (mild or medium)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • 1 tsp Adobo Sauce from a can of Chipotle Peppers (or ⅛ tsp Cayenne Pepper)
  • Salt and Black Pepper, to taste
  • 1 cup Shredded Monterey Jack or Mexican Blend Cheese
  • 2 tbsp Fresh Coriander (Cilantro), chopped
  • 1 Lime, cut into wedges

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Halve the bell peppers lengthwise, removing the seeds and membranes. Brush the inside surfaces with a little olive oil and sprinkle with salt.
  3. Place the pepper halves cut-side up in the prepared dish. Bake for 15 minutes. Remove from the oven but keep the oven running.
  4. Heat the neutral oil in a large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the ground beef to the skillet. Break it up and cook until browned, approximately 8–10 minutes. Drain off any excess fat from the pan.
  6. Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, and adobo sauce. Cook for 2 minutes, stirring constantly, allowing the spices to toast slightly.
  7. Pour in the stock. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
  8. Remove the skillet from the heat. Stir in the cooked rice, sweet corn, and black beans. Season aggressively with salt and pepper.
  9. Spoon the beef and rice filling generously into the par-baked pepper halves. Heap the filling slightly above the pepper rim.
  10. Sprinkle the shredded cheese evenly over the top of the stuffed peppers.
  11. Return the baking dish to the 375°F (190°C) oven. Bake for 15–20 minutes, or until the filling is heated through and the cheese is melted and bubbly golden brown.
  12. Remove from the oven. Allow to cool for 5 minutes. Squeeze a wedge of fresh lime juice over each pepper half and garnish with fresh chopped coriander before serving.