Southwest Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 packet McCormick Organics Taco Seasoning Mix
• 3/4 cup water
• 2 teaspoons McCormick Chili Powder
• 1/2 teaspoon McCormick Garlic Powder
• 1 (16 ounce) can diced tomatoes (do not drain)
• 3/4 cup black beans, drained
• 1 (4 ounce) can chopped green chiles
• 1 cup of cooked rice
• 4 cups Mexican blend shredded cheese (divided)
• 3-4 tablespoons chopped cilantro

Instructions

1. Prepare peppers by washing, slicing tops off, and removing insides. Optionally, you can trim the bottom of the peppers to make them sit level, but this completely optional. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Place peppers in boiling pot for about 5 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
2. Heat oven to 350° F.
3. Brown ground beef in large skillet over medium-high heat. Drain fat. Stir in Seasoning Mix, chili powder, garlic salt and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Add tomatoes, beans and chilies to skillet. Stir until beans are heated through, about 5 minutes.
5. Place drained peppers cut side up in 9-inch square baking dish, and lightly sprinkle the inside of the peppers with salt.
6. Remove skillet from heat and add cooked rice, 3 cups of cheese, and cilantro. Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.
7. Top each pepper with remaining cheese and bake for 30 minutes.