For The Filling:

1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
2. Heat oil in a large skillet over medium-high heat.
3. Add beef and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown.
4. Add corn and cook until fully heated through, about 3-4 minutes.
5. Stir in rice and taco seasoning and remove from heat.

For The Peppers:

1. Place peppers cut-side-up on prepared baking sheet.
2. Spoon beef mixture evenly into each pepper and sprinkle with cheese.
3. Bake until peppers are tender and cheese is melted, about 20-30 minutes.
4. Top peppers with Good Foods Chunky Guacamole and cilantro.
5. Serve with lime wedges and enjoy.

• 2 tsp olive oil

• 1 lb lean ground beef

• 1 cup frozen corn kernels

• 2 cups cooked long grain white rice

• 2 tbsp taco seasoning

• 6 large poblano peppers, halved lengthwise and seeded

• 1 1/2 cups shredded Monterey Jack Cheese

• 1 pkg Good Foods Chunky Guacamole

• Chopped fresh cilantro, for garnish

• Lime wedges, for serving