Bell Peppers Stuffed with Taco Rice
1 lb ground beef
1/3 cup chopped onions
1/4 cup chopped bell pepper
1 envelope (1 oz) taco seasoning mix
1 (15 oz can) chopped tomatoes
2 cups water
1 cup corn kernels
2 cups white rice
4 large bell peppers, halved and seeds removed
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped freshly chopped cilantro
1/4 cup chopped spring onions
Heat skillet over medium heat. Add ground beef, onions and bell peppers. Cook until beef is browned and vegetables are tender. Add taco seasoning mix and chopped tomatoes. Add tomatoes, water and corn. Add rice. Mix well and turn to a simmer. Cover and simmer for 20 - 25 minutes, or until al the liquid is absorbed and rice is tender.
Heat oven to 400°. Spoon rice mixture spooned into bell pepper halves. Arrange bell peppers on a baking sheet. Combine both shredded cheeses and sprinkle peppers with shredded cheese. Bake for 20 - 30 minutes, or until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.