Stuffed Roasted Peppers Ole'

By bobcat

Ingredients

• 3 red bell peppers
• 3/4 cup instant brown rice
• 1 cup chunky style mild salsa
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 cup shredded Cheddar Jack cheese
• 1 tbsp chopped fresh cilantro (optional)

Preparation

Step 1

Cut peppers in half; remove seeds. Place in 12 x 8 inch baking dish, cut-side down. Bake in preheated 425 degree oven 15 minutes or until skins begin to bubble and peppers are just tender. Heat 3/4 cup water to a boil in small saucepan. Stir in rice; return to boil. Reduce heat to low, cover and simmer 5 minutes. Stir in salsa, beans, and corn. Add 3/4 cup cheese, mix lightly. Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400 degree oven 15 minutes. Uncover, sprinkle remaining cheese over top and continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with cilantro is desired.