Cheesy Taco-Stuffed Peppers with Mexican Street Corn

Preheat oven to 375°F (190°C).

Cut the tops off 4 large bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish that fits them snugly.

In a large skillet over medium heat, cook 1 lb ground beef and 1 diced medium onion until the meat is browned and onion is softened, about 5-7 minutes.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Stir in 1 packet of taco seasoning and 1/4 cup of water. Simmer for 2 minutes until slightly thickened.

Remove from heat and stir in 1 cup cooked rice, 1 can of drained black beans, and 1 cup of shredded Mexican cheese blend.

Spoon the beef mixture evenly into the prepared bell peppers. Top each pepper with the remaining 1/2 cup of shredded cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is bubbly and peppers are tender.

While the peppers are baking, prepare the Mexican street corn. Heat a large skillet over medium-high heat.

Add 2 cups corn kernels to the dry skillet and cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred in spots.

Transfer the corn to a mixing bowl and let cool for 5 minutes.

Mix 3 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, and a pinch of salt into the corn.

Stir in 1/4 cup crumbled cotija cheese and 3 tablespoons chopped cilantro, reserving some for garnish.

Serve the stuffed peppers hot with the Mexican street corn on the side. Garnish with remaining cilantro.