Step 1

Preheat oven to 350°F.

Step 2

Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.

Step 3

Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).

Step 4

While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add ground beef and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.

Step 5

Once your meat has finished browning, add diced onion. Sauté together until onion starts to become soft and translucent (5-10 minutes).

Step 6

Add canned diced tomato (with juices), instant rice, black beans, corn and gluten free taco seasonings and mix well.

Step 7

Remove peppers from hot water with tongs and line them in a 9x13 inch baking dish. Spoon filling into peppers and sprinkle with cheese.

Step 8

Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.

Step 9

Allow peppers to cool for 5-10 minutes and then serve with desired toppings!