Lacey’s Southwestern Stuffed Peppers

I haven’t had many variations of the stuffed pepper, but after eating one that was like this one, loosing the recipe, and creating this one, I might not eat any other kind. This recipe has amazing flavor without having to add any salt! It now ranks in my top 20 recipes. 🙂

Ingredients:
1 jar (16oz-ish) Mango Salsa {found in the ethnic section at the grocery store}
16oz corn, frozen or canned {if canned, drained}
1 can black beans, drained & rinsed
1 cup, cooked rice {about 1/2 cup uncooked}
1 lb ground beef, browned until no longer pink, grease drained
1 bunch cilantro, optional
4-6 bell peppers, color of choice {I prefer green or red}
16 oz Mozzarella shredded cheese

Directions:
Preheat oven to 375º.
Prepare rice according to package directions.
Brown meat, drain grease. Add salsa, corn, black beans, rice, & cilantro. Mix well.
Prepare peppers by slicing in half and seeding. Place in oven safe baking dish, bowl side up. Place cheese in bottom to fill a little less than halfway. Scoop meat mixture into pepper until overflowing.  Top with Mozzarella cheese.
Bake for 50-60 minutes or until peppers are soft and cheese is golden and bubbly. Serve with sour cream on top.

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