This recipe is one that my husband usually makes. He likes to make stuffed peppers during the summer on long floating trips. At around noon, he pulls the boat onto a little beach, breaks out the mini barbecue and cooks up the bad boys.

However, it is my job to make this recipe during the rest of the year. Since I’m not the best with the barbecue, I adapted his recipe for oven use. Here it is. Enjoy.

Easy Stuffed Peppers

6 bell peppers

Olive oil

1 pound burger

1/2 onion, chopped

1 package taco seasoning

1 can corn, drained

2 cans black beans, drained and rinsed

8 ounces shredded cheese

Rinse the peppers. Cut each one in half and then scoop out the seeds. Place the peppers with the opening up on a cookie sheet or pan and brush with olive oil. Bake peppers at 400 degrees for 20 minutes. Then pull out of the oven and set aside.

While the peppers are baking, toss the onion, burger and taco seasoning into a skillet and cook over medium heat until brown. Throw the cooked burger, corn and beans into a bowl and stir until combined. Scoop the mix into the peppers and then top with cheese. Place the peppers back into the oven and bake for another 20 minutes.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.