Taco Stuffed Sweet Peppers

Taco Stuffed Sweet Peppers 1 cup brown rice prepared, can sub white rice 6 large sweet bell peppers (can be red, orange, or yellow) 3 cups (~2 small) sweet potatoes 1 pound extra lean ground beef can substitute 1 can black beans 1 can (15 ounces) corn drained and rinsed 1 orange pepper chopped 1 red pepper chopped 1 packet taco seasoning 2 tablespoons cream cheese or neufchâtel cheese 1/4 cup fat free sour cream Salt and pepper to taste 1/2-3/4 cup cheddar cheese shredded Preheat the oven to 350 degrees F. Cook up 1 cup of brown or white rice. Wash the sweet bell peppers, slice off the top of the pepper that has the stem and deseed the peppers. Place the bottom half of the peppers into a large pot of boiling water and boil for about 3-4 minutes. Remove with a slotted spoon and set aside. Wash the sweet potatoes. Using a fork poke holes throughout the potatoes and microwave for about 5 minutes. Flip them over and microwave for 2 more minutes. Remove and let cool. Meanwhile, in a large skillet, cook the extra lean ground beef until no longer pink (about 5-6 minutes). Drain any remaining grease and then add packet of taco seasoning and cream cheese (or neufchâtel cheese). Stir on low-heat until the taco seasoning and cheese are completely integrated with the meat. Peel the sweet potatoes and combine the potatoes in a large bowl with sour cream, and salt & pepper to taste. Using mixers, beat until combined. Stir in meat mixture, cooked rice, diced peppers, and corn. Stuff about 1 cup of mixture into each pepper. Cover with the tops and cook for about 25-30 minutes or until peppers are completely tender Remove from the oven and sprinkle about 2 tbsp. of cheese on the top of each pepper.