Mexican Stuffed Peppers pack a huge flavor punch. All the good things, ground beef, taco seasoning, black beans, rice, corn, diced tomatoes with chiles, and then my personal favorite part, CHEESE.
Cook the rice per the directions on the back of the package. Drain well and fluff with a fork until ready.
Preheat the oven to 350°F. Spray two 9x13 baking dishes with cooking spray, set aside. (Depending on the size of your peppers, you may only need one baking dish)
Cut the peppers down the middle lengthwise, cutting through the core and stem. Using a paring knife, carefully cut out the membrane and seeds. Place the peppers cut side down into the baking dishes. Spray the tops with cooking spray. Bake for 20 minutes.
While the peppers are baking, make the filling. In a large skillet over medium-high heat, add the ground beef, onions, and garlic. Break up the meat and brown it, stirring occasionally until there is no pink left, about 5-8 minutes. Season with the taco seasoning, stir it in, and cook for 30 seconds until fragrant.
Add the tomatoes with green chiles, mix it in, let simmer for 3 minutes. Add the rice, and half of the cheese, stir it in until combined.
Turn the peppers cut side up. Divide the filling evenly among the peppers. Bake for 30 minutes until the peppers are slightly wilted and soft. Top with the remaining cheese, place the dish back in the oven for 5 minutes to melt the cheese. Serve immediately with your favorite taco toppings.