BBQ Beef and Black Bean Stuffed Peppers

• beefground16 oz
• bell pepperhalved lengthwise and seeded4
• black beansdrained and rinsed2 cup
• corn1 cup
• long-grain white rice1 cup
• oniondiced1/2
• garlicminced2 clove
• diced tomatoes1 cup
• barbecue sauce4 tbsp
• shredded cheddar cheese3 oz
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• smoked paprika1 tsp

Instructions

1. 1Dice the onion and mince the garlic. Halve and seed the bell pepper. Rinse the rice under cool water until the water runs mostly clear.
2. 2Cook the rice according to the package directions until tender and the grains are separate, about 15-20 minutes. Let it stand covered until the filling is ready, then fluff it.
3. 3Warm the olive oil in a large skillet over medium heat. Add the onion with a small pinch of the kosher salt and cook until translucent and softened, about 3-4 minutes. Add the garlic and smoked paprika and cook until fragrant, about 30-60 seconds.
4. 4Add the ground beef. Break it into small pieces and cook until browned throughout and the thickest portion reads 160°F (71°C) on an instant-read thermometer. Stir in the diced tomatoes, black beans, corn, barbecue sauce, remaining salt, and black pepper. Cook until bubbling and slightly reduced, about 4-6 minutes, then taste and adjust the seasoning.
5. 5Stir the cooked rice into the beef mixture. Spoon the filling into the pepper halves and place them in a baking dish. Cover the dish with foil and bake at 400F until the peppers are tender, about 20-25 minutes, until a fork enters easily.
6. 6Remove the foil, top with the shredded cheddar cheese, and bake until the cheese is melted and lightly golden, about 4-6 minutes. Let the peppers cool briefly before serving.