Tex Mex Stuffed Peppers

Using the flame on your gas stove, fire your bell peppers for a few minutes until they have a light char on all sides.  Remove from the fire and set aside to cool.

Prepare your rice: add your cup of dried rice and 2 cups water to a sauce pan, then turn your heat up to high.  Stir, then bring the rice and water to a boil.  Once boiling, immediately turn your heat to low and cover your sauce pan.  After about 20 minutes, remove the lid and if all the liquid has been soaked up into the rice, fluff the rice with a fork.  Set aside. 

While your rice is cooking, heat your avocado oil in a heavy bottom high sided skillet over high heat and add your ground beef and ground chorizo.  Stir and break up the meat until cooked through.

Add your taco seasoning, salsa, and black beans to the cooked beef and chorizo and stir.  

Add your cooked rice to the beef and chorizo mixture and stir again to combine.  Turn the heat off - your filling is now done!

Cut each bell pepper in half and cut up the seeds and inside ribs so the peppers are hollowed out and ready to be stuffed.  Lay them on a sheet pan.

Using a big spoon, stuff each pepper with a heaping amount of your beef/chorizo/rice mixture.  Pile it high!  

Spoon some enchilada sauce onto each stuffed pepper - use as much as you want on each pepper.  

Top each pepper with half of the shredded cheese (about 1 cup).

Cover the sheet pan filled with the stuffed peppers with aluminum foil to seal in the heat.  Bake the peppers in the oven for 45 minutes.

After 45 minutes, remove the peppers from the oven and remove the aluminum foil.  Top the peppers with the rest of the shredded cheese (about 1 more cup) and place the peppers back in the oven to melt the cheese.  

Serve your peppers garnished with chopped green onions, sliced avocado, and hot sauce.