Full of flavor, we love this southwestern style stuffed pepper recipe for an easy weeknight meal.
Fill a large baking dish with 1/2 inch of water at the bottom. Place the peppers cut-side down in the water and bake for 20 minutes, (add the pepper tops too if desired)
In a medium pan add the olive oil and lean ground beef. Cook the ground beef until browned. Drain excess grease if needed. Add in the diced onion and cook until translucent.
Stir in the cooked rice, Mild Rotel diced tomatoes + chiles, tomato sauce, grated cheese and spices.
Add in the frozen corn, beans and cheese. Cook until heated through and stir to combine. Season with salt and pepper to taste.
Make Ahead Option: These peppers can be made up to 1-2 days ahead. Make them up to the step of stuffing them and adding cheese on top and then place them in the baking dish and cover with plastic wrap until ready to bake for dinner.