Ingredients

• Bell peppers - 4 large
• Cooked rice - 1 cup
• Black beans - 1 can (15 oz), drained and rinsed
• Corn - 1 cup
• Diced tomatoes - 1 can (14.5 oz)
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Cumin - 1 tsp
• Chili powder - 1 tsp
• Olive oil - 2 tbsp
• Salt - to taste
• Pepper - to taste
• Cheese (optional) - 1 cup, shredded

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cut the tops off the bell peppers and remove the seeds.

3. 3.

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.

4. 4.

   Stir in cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and heat through.

5. 5.

   Stuff each bell pepper with the rice mixture, pressing down to pack it in.

6. 6.

   Place the stuffed peppers upright in a baking dish. If desired, sprinkle cheese on top.

7. 7.

   Cover the dish with foil and bake for 25 minutes.

8. 8.

   Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

9. 9.

   Serve hot, garnished with fresh herbs if desired.