Stuffed bell peppers

This is one of my favorite dinners to make!! Healthy and easy!  

Stuffed Bell Peppers

4 medium bell peppers (any color) cut in half, seeds removed

1 medium onion, chopped

2 cloves garlic, finely chopped

1 lb of lean ground beef or ground turkey

1 ½ tsp ground chili powder

1 ½ tsp ground cumin

1 tsp sea salt

½ tsp ground black pepper

1 ½ cup  tomato sauce- no sugar added

2 cups cooked brown rice or quinoa

1 can black beans, drained, rinsed

1 cup frozen corn

Juice of 1 lime

5 Tbs chopped fresh cilantro, reserve some for garnish

1 cup shredded Monterey jack cheese

1.       Preheat oven to 375

2.       Place bell peppers, skin side down, in large baking dish; set aside

3.       In large nonstick skillet, cook meat over medium heat; drain grease

4.       Add onion and cook stirring frequently till translucent.

5.       Add garlic; cook, stirring frequently, for 1 minute.

6.       Add chili powder, cumin, salt, pepper, tomato sauce, rice (or quinoa), beans, corn, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally, for 3-5 minutes, or until heated through.

7.       Divide mixture evenly between pepper halves; cover lightly with foil.

8.       Bake for 35 minutes, or until peppers are tender; remove foil.

9.       Top each pepper evenly with cheese. Bake for 3-5 minutes, or until cheese is melted.

10.   Serve sprinkled with reserved cilantro and hot sauce (if desired).

Serves 8 (1/2) pepper each. Equals 1 green, 1 yellow, 1 red and ½ blue container. You could omit the cheese and a blue wouldn’t count.