Tex-Mex Stuffed Peppers

Ingredients

• ¾ cup brown rice, uncooked
• 1 tsp (5 mL) canola oil
• ¾ lb (341 g) raw extra lean ground beef
• 4 medium bell peppers
• 1 can (14 oz/398 mL) no sodium added diced tomatoes
• ½ cup frozen corn kernels, thawed
• 1 tbsp chili powder
• 1 tbsp ground cumin
• ¼ cup cilantro, chopped

Directions

• Preheat oven to 400°F (200°C).
• Cook rice according to package directions.
• Heat oil in a large skillet on medium heat.
• Add ground beef and cook until no longer pink; drain fat. Remove beef from skillet; set aside.
• Cut tops off peppers; remove and discard membranes and seeds inside the peppers.
• Spoon approximately ½ cup of diced tomatoes on the bottom of an 8 x 8-inch (1.4 L) baking dish and stand peppers in the dish. Cover the dish with foil and bake for 10 minutes to slightly soften peppers.
• Mix cooked ground beef, corn, brown rice, chili powder, cumin, and remaining diced tomatoes in a large bowl.
• Spoon filling into peppers.
• Bake 20 minutes uncovered or until peppers are tender. Garnish with chopped cilantro.