Ingredients
-4 bell peppers (any colors) tops chopped off (but save them!) seeds and inside pepper meat removed
-1 can of your favorite kind of bean (drained and not flavored)
-1 & 1/2 cups cooked rice
-1 & 1/2 cups fresh or frozen corn kernels
-1 tablespoon chili powder
-Pinch of salt and pepper
-1 cup Monterrey Jack cheese
-1 tablespoon onion powder (optional)
Preparation
Preheat oven to 325 Degrees
-Place four peppers in medium baking pan and bake in oven for 10 minutes while preparing stuffing
-To prepare stuffing: -Mix drained beans, corn, and cooked rice in bowl and mix. -Add salt, pepper, onion powder and chili powder and set aside. -Remove peppers from the oven and stuff each pepper with the mixture, do not over-stuff -Sprinkle 1/4 cup of cheese over each full pepper -Place pepper tops on each pepper and bake for 15-20 minutes or until mixture is bubbling inside peppers and cheese is melting and slightly browned. -Serve with pepper tops
