Vegetarian Southwestern Stuffed Peppers

• 2 whole Bell Peppers, Any Color
• 1 cup Cooked Brown Rice
• 3/4 cups Black Beans
• 1/2 cups Fresh Or Frozen Corn
• 1/4 cups Salsa
• 2 Tablespoons Greek Yogurt
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Chili Powder (or More If You Like More Heat)
• 1/4 cups Grated Cheddar Cheese

1. Preheat the oven to 350 degrees F.
2. Wash and cut the tops off the peppers.
3. Remove the seeds.
4. If your peppers do not sit steadily, you may need to slice a very thin layer off the bottom.
5. Alternatively, you can slice peppers in half lengthwise and fill them that way (like little boats!).
6. Place in a casserole dish.
7. In a bowl, combine the rice, beans, corn, salsa, yogurt and spices.
8. Stir in the cheese.
9. Fill peppers with stuffing, mounding stuffing on top as needed.
10. Sprinkle with extra cheese if desired.
11. Bake for 40-45 minutes or until they start to brown and are heated through.

bell peppers, black beans, fresh or, salsa, greek yogurt, ground cumin, chili powder, cheddar cheese

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