Mexican style stuffed peppers with taco seasoned beef, rice, black beans, and tomatoes then topped with Mexican shredded cheese and baked to melty perfection!
Preheat your oven to 350° F and layer a sheet pan with aluminum foil then spray foil with nonstick cooking spray.
Slice the bell peppers down the center and clean out the center veins and seeds. Lay open side up on the foil baking sheet.
Heat a large skillet over medium-high heat and add ground beef and diced onions. Cook, stirring and breaking apart beef, for 8-10 minutes until beef is browned and cooked through.
Add taco seasoning and enchilada sauce; stir together. Bring to boil the reduce heat and let cook for 6-8 minutes until sauce thickens.
Stir in the rice, beans, tomatoes, and corn and heat for 3-4 minutes just until warmed through.
Remove from heat and stuff the peppers with the meat mixture. Sprinkle cheese evenly over top of all peppers.
Place in oven and bake at 350° F for 35-40 minutes until the peppers are soft, the cheese is melted, and the mixture is bubbly.
Remove from oven and let cool for about 5 then drizzle evenly with Mexican crema, queso fresco, and cilantro.
Serve along side with guacamole, pico de gallo, jalapeños.