Southwestern Stuffed Bell Peppers

I found this recipe a few weeks ago on foodgawker. That website is kind of addicting, and it's really hard scroll through it for a while without getting hungry. (It's a food website in which you browse through pictures to find recipes. mmm) We like the regular Italian version of stuffed bell peppers, but this healthy alternative is really good for a change.

Southwestern Stuffed Bell Peppers
Homemade by Holman
Serves 4

Ingredients
1/2 pound ground beef or turkey
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 cup black beans
1 cup corn
1/2 cup red onion, diced
1 can diced tomatoes with chiles (Ro-tel)
1/2 cup brown rice, uncooked
4 bell peppers
1 cup sharp cheddar cheese, grated
1/4 cup cilantro, roughly chopped
1 lime

Directions
Preheat oven to 350 degrees. In a small saucepan, cook rice with water as directed on package. (Note: Brown rice takes about 40 minutes to cook. If you are short on time, you can use white rice or Uncle Ben's quick brown rice.) Meanwhile, brown turkey in a large skillet over medium high heat, crumbling as it cooks. Add 1/2 tsp cumin, 1/4 tsp cayenne pepper, and 1/4 tsp chili powder. After about 5 minutes, add Ro-tel, and reduce heat to medium low. Add onions, black beans, and corn, and simmer until rice is cooked.

Meanwhile, prepare peppers by cutting in half through the top, remove stem, seeds and ribs. (This will make 8 bell pepper halves.) Rinse and set in a large baking dish. When liquid has cooked off rice, add 1/2 tsp cumin and 1/4 tsp chili powder and fluff with a fork. Stir into turkey mixture. Squeeze juice of half of lime over the mixture and add half the cilantro. Spoon filling into pepper halves. Add a couple tablespoons of water to pan, cover the pan with foil and bake for about 20-25 minutes. Uncover, peppers should be softened. Sprinkle on cheese and return to oven for about another 5 minutes until cheese is melted. Top with remaining cilantro and sour cream, if desired.