Stuffed Bell Peppers

Ingredients

• Black Beans

  Canned - Great Value

  13 ½ oz or 383g

• Cilantro

  Raw - Whole Foods Market

  1 serving, raw or 50g

• Corn

  Yellow, whole kernel, frozen, microwaved

  1 cup or 141g

• Red bell pepper

  Sweet, raw

  8 medium or 952g

• Vegetable Broth

  H-E-B

  1 ⅔ cup or 407g

• Salt

  Table

  3 tsp or 18g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

• Taco Seasoning

  Great Value

  6 tsp or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shredded Cheese

  Pepper Jack - Kraft Foods, Inc.

  1 cup or 112g

Directions

1. Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish with olive oil.
2. Trim, deseed, and dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Discard the seeds and ribs.
3. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes. Stir in the rice and salt and cook for about 3 minutes more. Stir in the broth, tomatoes, green onions, taco seasoning, and bell pepper.Bring the rice mixture to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes. Stir in black beans and corn, until fully combined and warmed through.
4. Arrange the peppers in the prepared baking dish and fill them with the rice mixture, dividing evenly. Top with cheese. Bake, uncovered, until cheese is bubbling and golden brown, about 40 minutes.
5. Sprinkle with cilantro, if desired, and serve.