Makes 4 servings

Ingredients

• Bell peppers - 4
• Rice - 1 cup (cooked)
• Onion - 1
• Garlic - 2 cloves
• Black beans - 1 can
• Corn - 1 cup
• Diced tomatoes - 1 can
• Shredded cheese mix (cheddar/monterey jack/mozzarella) - 1½ cups
• Cumin - 1 tsp
• Chili powder - 1 tsp
• Olive oil - 1 tbsp
• Avocado - as desired
• Cilantro - as desired
• Black pepper - to taste
• Salt - to taste

Cookware

• Deep baking dish - 1
• Frying pan - 1
• Aluminum foil - as needed

Instructions

1. Set oven to 375°F.
2. Slice tops off bell peppers and remove seeds.
3. If needed, trim bottoms of bell peppers to help them stand upright.
4. Place bell peppers in baking dish with splash of water and cover with aluminum foil.
5. Bake bell peppers for 15 minutes.
6. While the bell peppers are baking, dice onion.
7. Saute onion in frying pan on medium heat for 5 minutes.
8. Mince garlic and add to frying pan, saute to 30 seconds.
9. Add rice, beans, corn, tomatoes, cumin, chili powder, salt, and pepper into frying pan.
10. Cook for a few minutes, stirring a few times.
11. Add some of the shredded cheese to the frying pan (save the rest to top the peppers).
12. Take the bell peppers out of the oven.
13. Fill bell peppers with spiced rice and bean mix.
14. Top bell peppers with the rest of the shredded cheese.
15. Bake stuffed bell peppers for 25 minutes, uncovered.