6 green onions, thinly sliced, white and green parts separated
1/2 pound ground beef
1 cup frozen corn
1/2 cup black beans, optional
1 4.5 ounce can chopped green chilies
1/4 cup canned diced tomatoes or salsa
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne red pepper
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup light sour cream or light greek yogurt
1 clove garlic, minced or pressed
Juice from 1/2 lime
salsa, for serving
Instructions
Preheat oven to 350 degrees.
Bring a pot of water (about 4 quarts) to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender, then drain. (I find this method, cooking rice like pasta, is so much easier and always delivers perfect rice!) Alternatively you can prepare the rice according to the package.
Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onion whites and ground beef. Cook until the beef is no longer pink, about 3-5 minutes. Season with cumin, paprika, and cayenne red pepper. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese.
Add 1/2 cup of water to the bottom of a 9×13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.
While the peppers are baking, whisk together the sour cream, garlic, and lime juice. If the consistency is still too thick, add up to a tablespoon of water if it needs to be thinned more.
Drizzle the sour cream sauce over the peppers, garnish with green onions and salsa (if desired), and serve.
Originally Submitted
10/8/2012
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