Mexican Stuffed Peppers

• 2 cups Cooked Rice, Choose Your Variety
• 5 ounces, weight Pepper Jack Cheese Or Mexican Quesadilla Cheese, Divided Use
• 1 whole Handful Of Cilantro, Roughly Chopped
• 2 Tablespoons Olive Oil
• 1 whole Medium Yellow Onion, Diced
• 4 whole Cloves Garlic, Diced
• 10 ounces, weight Black Beans, Drained And Rinsed
• 10 ounces, weight Corn, Fresh, Frozen Or Canned
• 1/2 teaspoons Ground Cumin (fresh Is Best!)
• 1/4 teaspoons Chili Powder
• 1/4 teaspoons Ground Black Pepper
• 1 pinch Salt To Taste
• 1 whole Large Bell Pepper, Choose Your Color

1. Recipe below will produce the peppers you see above, but you can vary it endlessly (see related link).
2. Preheat your oven to 375F.
3. Put the cooked rice, 4 ounces of the cheese, and the cilantro into a large bowl.
4. Set aside while you prepare the rest of the filling.
5. Add the olive oil to a medium skillet and heat over medium heat.
6. Add the onions and saute until just turning golden, 6-7 minutes; add the garlic and cook for another minute.
7. Add the beans, corn, cumin, chili powder and pepper and cook for a few minutes to combine the flavors.
8. Check the seasoning and adjust the salt.
9. Add the bean mixture to the rice, cheese and cilantro and stir to combine.
10. Cut your pepper in half, core and seed it.
11. Lay the pepper halves in a baking dish and heap with stuffing.
12. Sprinkle remaining cheese over the top.
13. Bake for 25-30 minutes, until peppers are crisp-tender.
14. Turn on the broiler for the last few minutes of cooking to brown the cheese, if you like.
15. Serve immediately.
16. Sour cream, hot sauce and additional cilantro are nice accompaniments, as is fresh pico de gallo.

rice, weight pepper, handful of cilantro, olive oil, yellow onion, garlic, weight black beans, weight, ground cumin, chili powder, ground black pepper, salt, bell pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-stuffed-peppers/ (may not work)