Healthy Mexican Stuffed Peppers

6 Bell peppers, orange, yellow or red

3-4 tsp Salt and pepper

1 tbs Olive oil

1 Onion, chopped finely

1 ½ tsp Cumin

1 tsp Chili powder

2 cloves Garlic, crushed

1 tsp Oregano

1 lb Ground beef

1 15 oz can Tomatoes, diced and drained

1 15 oz can Black beans

¾ cup Corn, frozen or fresh

1 cup Brown rice, (flash-frozen, pre-cooked)

½ cup Parsley, chopped

¼ cup Water, boiling

1 cup Mexican cheese, shredded

Preheat oven to 375°.

Heat olive oil in a large pan over medium heat. Add onion, cumin, chili powder, oregano, garlic, salt and pepper. Cook until onions are softened, 4 to 7 minutes.

Add ground beef and cook until everything is combined and meat is cooked, about 8 minutes.

While meat is cooking, cut the top off each pepper and remove seeds and ribs. Season with salt and pepper and line up tightly in a microwave-safe baking dish.

Add ¼ cup water to the bottom of pan and cover. Cook for 5 minutes and let sit covered for 10 minutes to steam.

Stir the tomatoes, black beans and corn into the filling mixture and let simmer for 4 minutes.

Remove from heat and stir in rice and parsley, fill peppers evenly with mixture and top with cheese. Cover with foil. For extra filling, spoon around the peppers to cook alongside.

Bake about 18 to 20 minutes until fork tender. Top with cheese and bake 2 more minutes.

Serves 6 | Prep Time 60 mins

TIP: Prep ahead and refrigerate (up to two days). If straight from the fridge, add a few more minutes to cook through.