Corn, Black Bean Stuffed Peppers

This was really good. I made a few changes: I chopped the bell pepper (and used red peppers, instead of green). I also only used 4, as they were super large. I added them to the brown rice the last 15 minutes of cooking the rice (just placed them on top of the rice). When the rice was done, I stirred in the tomato sauce and let it sit a few minutes. Then, I combined the cooked meat (I used only 1 pound), the salsa and the rice mixture. I let it warm a few minutes and it was ready. No need to bake it, and I didn’t add cheese. A healthy, tasty, easy, quick and gluten free meal my family enjoyed.

Short and sweet... quick, easy, colorful YUMMY! Kiddos will love!

The entire family loved it I cannot wait to use my garden peppers to make this many more times during the fall.

My family LOVES this meal -- except that I cut up the peppers and bake the whole thing in a casserole dish. It's so much easier for everyone to dig in right away -- especially if you have younger ones who would need their peppers cut for them.

This is a wonderful tasty twist on a classic stuffed pepper

Everyone in the house loves it!! The adjustments that I've made to the recipe is to use my favorite boxed Mexican rice instead of the plain rice and tomato sauce. I also cut the bell pepper in half, and put a ton of cheese on top in the last 5-10 minutes of baking

A family favorite because you can't go wrong with Tastefully Simple Corn and Black Bean Salsa, it's the best and I cook with it at least once a week. I love sharing this recipe with friends.

A whole new twist to a classic favorite I was raised on. The fact that it uses one of my favorite TS products is a bonus!

Love how it gives a classic a whole new favor! It was so good will be making this again!

Everything was super easy and good..peppers were nice & crunchy....might need to a bit of salt...and tabasco sauce never hurt anyone :)