Mexican Stuffed Peppers

7 red bell peppers, tops cut off and seeds and ribs removed

12 oz lean ground beef, cooked in water, drained and rinsed

1 cup rice, cooked (brown rice, or white rice)

1 can black beans, rinsed and drained (I used black eyed peas)

1 can corn, drained

1 can (19 oz) Old El Paso red enchilada sauce

½ tablespoon chili powder

½ teaspoon ground cumin

Salt and pepper to taste

4 oz shredded mild or med cheddar cheese

In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, and seasonings.

Place the filling into the cavity of each pepper. Put peppers in a casserole dish. Cover with foil and bake at 350º for 1½ hours. Uncover and sprinkle with a little cheese. Return to oven for 5 minutes.

9 Weight Watcher Smart Points per serving