Tex-Mex Stuffed Bell Peppers with Cilantro Rice and Avocado Crema

Preheat oven to 375°F (190°C).

Cut the tops off 4 bell peppers and remove the seeds and membranes. If needed, slice a small piece from the bottom of each pepper so they stand upright.

Bring a large pot of water to a boil. Add 1/2 teaspoon salt and the hollowed peppers. Blanch for 3 minutes, then remove with tongs and drain upside down on paper towels.

In a medium saucepan, add 1 cup rice, 2 cups chicken broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

While rice cooks, dice 1 medium yellow onion and mince 3 cloves of garlic. Dice 1 large tomato.

Drain and rinse 1 can black beans.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Add 1 pound ground beef to the skillet. Break it up with a wooden spoon and cook for 6-7 minutes until browned. Drain excess fat if necessary.

Add 2 tablespoons taco seasoning, diced tomato, 1 cup corn kernels, and the rinsed black beans. Stir to combine and cook for 3-4 minutes.

When rice is done, fluff with a fork. Finely chop 1/4 cup cilantro leaves and stir into the rice.

Add half of the cilantro rice to the beef mixture and stir to combine. Reserve the remaining rice for serving.

Place the blanched peppers in a baking dish. Spoon the beef and rice mixture into each pepper, packing it in gently.

Top each pepper with 1/4 cup shredded Mexican cheese blend.

Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until peppers are tender and cheese is melted and lightly browned.

While peppers are baking, make the avocado crema: In a food processor or blender, combine 2 ripe avocados, 1/2 cup sour cream, juice from 1 lime, 1/4 cup cilantro leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.

Serve stuffed peppers over a bed of the reserved cilantro rice, topped with a generous dollop of avocado crema.