Cut the top of the pepper and core the inside. Place them on a baking dish. Spray with cooking spray and bake for 10 minutes.
Meanwhile, dice the onions and chop the cilantro and parsley. Also pop the 90 second minute rice in the microwave.
In a skillet, bring the olive oil to medium high heat. Sauté the onions until tender. Add in the meat, spices, salt and continue to cook until the meat is no longer pink. Remove from heat and set aside to cool for a couple minutes.
Add the rice, corn, dice tomatoes and black bean to the meat. Mix everything together well. Then add in the 1 cup of the cheese and toss everything around a little.
At this time, the peppers should be done. Stuff them with the meat stuffing and top each pepper with the remainder of the 1 cup of cheese.
Throw them back in the oven and bake for another 10 minutes.
Remove from the oven and garnish with some chopped parsley and enjoy.
Use a preheated oven.
For the ground beef, use 85/15 or higher.
You can also swap the ground beef for ground chicken or turkey.
To make vegetarian omit the ground beef. The mix is still super hearty and flavorsome.
Look for bell peppers that are large and round, as they are the easiest to stuff!
Use microwave rice, to make life even easier.
Look for no-salt-added diced tomatoes, then you can control the saltiness of your pepper.
If you want a kick of heat, add some crushed red chili flakes.