Curry Stuffed Peppers

• 13 cups Brown Rice
• 2 whole Bell Peppers
• 1 teaspoon Olive Oil
• 2 whole Garlic Cloves, Peeled And Minced
• 3/4 cups Corn, Drained And Rinsed
• 3/4 cups Black Beans, Drained And Rinsed
• 3/4 cups Diced Tomatoes, Undrained
• 1 Tablespoon Curry Powder
• 1/2 teaspoons Ground Cinnamon
• 1 dash Cayenne (or More, Depending On How Spicy You Like Your Food!)
• 1/4 cups Freshly Grated Parmesan Cheese
• 1/4 cups Whole Wheat Bread Crumbs

1. 1.
2. Preheat oven to 350 F. Cook rice according to instructions on package.
3. 2.
4. Cut peppers in half lengthwise.
5. Remove seeds and membranes.
6. Place bell peppers in a medium saucepan with enough water to cover.
7. Bring to a boil and cook for 10 minutes.
8. Remove peppers from the water and set aside in a 8x8 inch baking dish.
9. 3.
10. In a large saucepan over medium heat saute garlic in oil until fragrant (about 2 minutes).
11. Add the corn, beans, diced tomatoes and spices.
12. Mix thoroughly.
13. Let simmer for about 10 minutes.
14. Remove from heat and add cooked rice.
15. Combine well.
16. 4.
17. Spoon the rice mixture onto each half of the green peppers, then sprinkle with parmesan cheese and bread crumbs.
18. Bake for about 40-45 minutes or until mixture begins to turn golden brown.

brown rice, bell peppers, olive oil, garlic, corn, black beans, tomatoes, curry, ground cinnamon, cayenne, freshly grated parmesan cheese, whole wheat bread crumbs

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