Red and Green Chile Stuffed Peppers

4 bell peppers
1 Tbsp. canola oil
1 lb. ground beef
1/2 cup diced onion
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
salt and pepper to taste
2 Tbsp. choppped cilantro
1/2 cup Santa Fe Ole Hatch Green Chile
1 cup cooked black beans, rinsed
1/2 cup frozen corn
1 1/2 cups Hatch Chile Colorado
3/4 cup Colby Jack cheese, shredded

Preheat oven to 400 degrees F and line a baking sheet with foil.
Cut peppers in half lengthwise. Remove core and seeds and place cut side down on baking sheet.
Bake 15 minutes.
Heat oil in a large skillet over medium high heat. Add ground beeef, onion and spices.
Crumble beef with a wooden spoon as it cooks.
When beef is cooked, stir in black beans, corn, green chile, cilantro and chile Colorado.
Taste for seasoning and bring the mixture to a simmer.
Remove peppers from the oven and discard and liquid inside.
Evenly divide the filling into each half and bake 10 minutes.
Remove from oven and top with cheese. Bake 5 more minutes and serve.

Click here for Santa Fe Ole Hatch Green Chile

Click here for Hatch Chile Colorado