Stuffed Green Sweet Peppers

By oldbklady

Ingredients

• 4 lg gr. sweet peppers
• 1 15oz can black beans, drained & rinsed
• 1 8oz can whole kernel corn, drained
• 1 med onion, chopped
• 1/3 c. rice
• 1/4 tsp salt
• 2 tbs chopped cilantro
• 3/4 c. shredded Monterey Jack cheese

Preparation

Step 1

Bring a large pot of water to a boil. Meanwhile, cut tops from peppers and remove seeds. Chop pepper tops and set aside. Add whole peppers to boiling water, return to a boil, reduce heat, cover and cook for 5 minutes.

While pepper cook, combine chopped pepper tops, black beans, corn, onion, rice, salt, and 1 cup of water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes or until rice is tender. Stir in cilantro and half of the cheese. Toss to mix. If necessary let stand 5 minutes until water is absorbed.

Fill peppers with rice mixture. Place in a baking dish, sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven for 15 minutes.