Prep the Peppers: Preheat oven to 400 degrees. Cut bell peppers in half lengthwise, starting from the stem end. Remove and discard the ribs and seeds. Place the peppers cut side-up in a large baking dish and sprinkle with a dash of salt and pepper on each one. Fill the bottom of the dish with ⅓ cup of water. Bake peppers in oven for 20-25 minutes, or until they pierce easily with a fork.
3 bell peppers
Sauté the Onion: In a large skillet over medium heat add oil and onion. Saute for 2-3 minutes or until the onion becomes translucent. Add the crushed garlic and continue sauteing for 1 minute.
2 Tbsp. oil, ½ sweet onion, 2 cloves garlic
Cook the Meat: Push the onion to the side and add the ground meat. Cook for 7-8 minutes, or until it is cooked through. Use a potato masher to crumble the beef once cooked.
1 lb. ground beef
Season and Simmer: Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Stir and let simmer for a few minutes, or until the corn and beans are heated through. Turn off the heat and mix in ½ cup cheese.
2 Tbsp. taco seasoning, ¼ tsp. salt, 1 cup salsa, 1 cup black beans, 1 cup corn, 1 cup cheddar cheese
Fill the Peppers: Remove the peppers from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half liberally with the ground meat mixture. Sprinkle the remaining cheese on top.
1 cup cheddar cheese
Bake and Serve: Bake in preheated oven for another 5-10 minutes, or until the cheese is melted and the peppers are tender. Serve immediately with cilantro, sour cream, or guacamole. Enjoy!
Cilantro, Sour cream, Guacamole