Tangy Stuffed Peppers

Tangy Stuffed Peppers

• 1 1/2 Ground Beef
• 1/2 onion, chopped
• 1 1/2 cup of prepared rice (I used Minute Rice)
• 1 can of corn, drained (15 1/4 oz)
• 8oz of tomato sauce
• 2 cans of stewed tomatoes (I used Rotel Mexican Style, but you can use regular stewed tomatoes or one of each!)
• 1 package of taco seasoning
• 6-8 peppers (I use red peppers, but you can also use green or yellow, whatever your preference)

Brown ground beef and onions; set aside. Place rice and corn in a large mixing bowl; add tomato sauce and stewed tomatoes. Stir in taco seasoning mix and ground beef mixture; set aside. Remove stems of peppers and discard; cut peppers in half (cut them long ways so they kind of look like a boat); spoon meat and rice mixture into peppers. Arrange in an ungreased 13x9 baking pan. Bake at 400 degrees for 1 hour. Check to see if peppers are tender (if you can poke them with a fork), if not reduce heat to 375 and bake until tender. Top with Sour Cream.