Stuffed Peppers
Serves 4
2 large green peppers, halved and cleaned of seeds and stems (mine were small so I used another half)
1 tablespoon extra virgin olive oil
1 pound ground beef
1 medium onion, diced
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup cooked corn
1/4 cup minced parsley
1 cup shredded cheddar cheese
Lay pepper halves in a baking dish and set aside. Heat oil in a large skillet over medium high heat, and add ground beef, breaking apart with a wooden spoon and cooking until no longer pink. Add onion and cook until softened, about 3 more minutes. Reduce heat to low and add seasonings; stir to combine. Remove from heat, add corn, parsley and cheese, stirring to combine.
Spoon meat mixture into pepper halves and cover with aluminum foil. Bake at 350 degrees until peppers are cooked through, about 30 minutes.


NOTE: Add cooked rice to the stuffing if you want, or serve it as a side dish as I plan to do this evening. If you add rice to the stuffing, this will fill more peppers so plan accordingly.