Taco Stuffed Peppers

Prepare the Ingredients
Wash and dry your produce.
Preheat oven to 350° F. and foil-line a baking sheet/pan.
Bring a large pot of water to a boil.
Small dice the tomato.
Roughly chop the cilantro to make about 2 Tbsp.
Remove corn kernels from the cob by standing the ear of corn up vertically in a bowl and slicing down.
Mince 3 garlic cloves.
Slice the bell peppers in half vertically and gently remove seeds and ribs with a spoon.
Add peppers to the boiling water and cook until they begin to soften; 3-4 minutes.
Remove from water with tongs and set on baking pan upside down to cool.

Cook the Rice
In a small pot, combine the rice, 1/2 cup water, 1/2 tsp. olive oil and a pinch of salt.
Bring to a boil, then reduce heat to low, stir, cover, and allow to simmer until liquid is absorbed; 18-20 minutes.
Remove from heat and keep covered.

Cook the Taco Stuffing
Heat a little olive oil in a large pan over medium-high heat.
Add the ground beef and cook until well browned; 2-3 minutes.
Add the onions, corn, and garlic, and cook until softened; 4-5 minutes.
Add the taco spice and 1 Tbsp. water.
Taste and adjust to your liking with salt and pepper.
Mix well and cook another minute, then mix in the tomatoes.
Remove from heat and let cool for about 5 minutes, then mix in the rice and 1/2 the cheese. Season to taste with salt and pepper.

Stuff and Bake the Peppers
Evenly divide mixture between the peppers and stuff until completely full.
Top peppers with remaining cheese.
Place in the oven uncovered and bake for about 10 minutes.
Allow to cool for at least 5 minutes before serving.

Make the Cilantro Sour Cream
Add the cilantro to the sour cream, squeeze-in the juice of 1/4 lime, and mix until well combined.

Plating
Divide the peppers between your plates along with any remaining filling.
Dollop with desired amount of cilantro sour cream. Enjoy!