Mexican Stuffed Peppers

1 Pound Ground Beef
3 Peppers, I used Orange, Yellow, Red
1 can Corn
1 can Black Beans, rinsed & drained
2 cups of shredded Mexican Blend Cheese
1 bunch Green Onions, chopped
1 cup White Rice, cooked
1 cup Chicken Broth
1 Cup Salsa

1 tsp Chili Poweder
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper (optional)
Dried Cilantro (or fresh if you have it), for garnish

Glass Baking Dish & Tin Foil

Preheat oven to 400

Wash peppers and cut in half, lengthwise, scrape out seeds and place into the glass baking dish and set aside.

Brown ground beef in a pan and drain excess juices. Add meat to a large bowl and set aside. Cook rice according to package (only I use chicken broth- or beef broth instead of water). Add rice to the cooked meat. Drain corn and black beans(rinsed) and add to the rice/beef mixture. Add Salsa and 1 cup of cheese to the mixture. Add seasonings and mix thoroughly. Spoon the mixture into the peppers and place back into the glass dish, cover with tin foil and bake for 45 minutes. Remove foil and top with remaining cheese (plus more if you love cheese :) ) Sprinkle green onions and cilantro on top and place back into the oven for another 15 minutes. Enjoy with Sour Cream and More Salsa or Jalapenos :)