Stuffed Peppers with Black Beans & Corn


4 large green, red, or yellow peppers
1 lb ground beef (ground turkey works well too)
1/4 cup onion, finely chopped
1/2 cup black beans
1/2 cup corn
2 cups tomato sauce 
1 cup cooked brown or white rice
1 packet Italian Meatball blend
1 cup grated mozzarella cheese, optional


Cut tops off peppers and remove ribs and seeds. Place peppers in a shallow baking dish prepared with nonstick spray.  In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove pan from heat. Stir in remaining tomato sauce and Italian Meatball blend. Add rice, corn and beans. Spoon mixture into peppers.
Top with remaining tomato sauce. Cover and bake at 350℉ for 45-60 minutes or until peppers are tender. If desired, top with cheese and heat in oven until cheese is melted. 

Note: This is great in a slow cooker. Cook on low for 4 hours or until peppers are tender.

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