Mexican Stuffed Peppers | Scratch Pantry

Ingredients

• 1 can enchilada sauce (28 oz. can)
• 3 large red or green bell peppers
• 2 teaspoons olive oil
• 1 1 ⁄ 2 pounds lean ground beef
• 1 large onion , diced
• 5 garlic cloves , minced
• 1 1 ⁄ 2 tablespoons taco seasoning
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 1 can diced tomatoes with peppers , drained
• 2 cups cooked rice or Cauliflower Rice
• 1 can black beans , drained and rinsed
• 1 cup frozen corn
• 2 cups cheddar cheese , shredded