I made these stuffed peppers two different ways. Beef and a vegetarian.
I like to roast the peppers with olive oil at 400 degrees for about 20 minutes before I stuff them to soften them up.
My beef mixture include browning up ground beef then adding cheese, taco seasoning, salsa, corn, black beans, brown rice, sauteed spinach and onions.
The vegetarian version just had extra beans but the same vegetables/rice mixture. An easy way to make two different versions of this meal.
Add cheese to the top and bake at 375 degrees for 45 minutes.
This is a great meal to prep ahead and bake off for a different night-just let it sit out at room temperature for about 30 minutes before baking off. Enjoy!