Stuffed peppers!

Awesome!!! Especially when the weather is chilly, high was only 65 today. Since school is BUSY and I don't do much outside of school, today's post is our stuffed pepper recipe (serves 4):

• 4 Medium yellow, red, orange, or green peppers (we like orange the best)
• 1lb lean ground beef (the leaner the better, or drain the grease)
• 2 cups dry Wild rice mix (this adds a nice nutty texture)
• 1 can tomato paste
• 1 can diced seasoned tomatoes
• 1 can corn
• 1 can black beans
• 1 egg (or eggbeaters)
• Grated cheese (we like the premixed varieties)
• Salt/Pepper/Garlic to taste

Cut the tops off the peppers, clean out the seeds, boil until tender, drain, and set aside. Brown the beef and set aside. Prepare rice according to package. Pre-heat oven to 400 degrees. Once rice, beef, and peppers are ready, open the cans, drain the corn, beans, and diced tomatoes (if you don't the stuffing will be runny). Mix beef, rice, paste, diced tomatoes, corn, beans, and egg. Stuff as much as you can in the peppers and place in a glass baking dish (foiled lined makes for easier clean up). Put the extra stuffing in another baking dish, place in oven for ~30 minutes or until bubbly. Sprinkle stuffed peppers and stuffing with cheese and cook until melted (2-5 minutes). Remove from oven and enjoy!