optional toppings-- diced tomatoes, dairy free cheese and dairy free sour cream, additional fresh cilantro for garnishing or green onions. Diced avocado, guacamole, or thin slices of jalapeno pepper also work
Instructions
Preheat oven to 400° F.
Spray a 8x8 or 9x9-inch pan with nonstick cooking spray; set aside.
Cut the tops off the bell peppers and remove the core and seeds. Or cut the peppers in half lengthwise and remove core and seeds.
Sprinkle lightly with salt and place in the baking pan. Transfer to the oven for 15 minutes.
As bell peppers bake, heat cooking oil in large saucepan.
Then add in onion and ground meat over medium heat. Once meat is brown, remove excess oil.
Add in spices, black beans, corn, enchilada sauce, and cilantro. Combine well and simmer for 10 minutes.
Remove bell peppers from the oven and using kitchen tongs pour out any liquid in the bottom of peppers.
Divide filling among the bell peppers. Add in rice, cheese, or any other desired ingredients.
Bake an additional 13-15 minutes.
Remove from the oven. Serve with toppings immediately.