Southwestern Stuffed Bell Peppers

Preheat your oven to 375ºF. Bring a large pot of water to a boil, add about 1 tablespoon salt. Once boiling, add peppers and cook until tender, 6 to 7 minutes. Remove peppers from water and turn cut side down on a paper towel to drain fully.

Next, make the filling. Warm your olive oil in a large frying pan over medium-high heat. Add onion and saute until soft, about 3 minutes. Add the carrot, celery, garlic and continue cooking until vegetables are softened. Add in the ground beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink. Add tomatoes, rice, corn, and remaining spices, warm through. Stir in 3/4 cup cheese.

Fill peppers with the meat mixture, dividing evenly. Sprinkle the stuffed peppers with the remaining cheese. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve warm and enjoy!

Note: I cooked my rice in chicken broth with a combination of 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon garlic powder, 1/2 tablespoon onion powder, 1 teaspoon oregano, and salt and pepper. This gives the dish more depth and flavor.