Ingredients

• Bell peppers - 4 large
• Black beans - 1 can (15 oz), drained and rinsed
• Cooked rice - 1 cup
• Corn - 1 cup, frozen or canned
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Olive oil - 1 tablespoon
• Cheddar cheese - 1 cup, shredded (optional)
• Fresh cilantro - for garnish

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

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

3. 3.

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

4. 4.

   Stir in the black beans, cooked rice, corn, cumin, chili powder, and salt. Cook for another 5 minutes until heated through.

5. 5.

   Stuff each bell pepper with the black bean mixture, pressing down gently to pack it in.

6. 6.

   Place the stuffed peppers upright in a baking dish. If desired, top with shredded cheddar cheese.

7. 7.

   Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and brown slightly.

8. 8.

   Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.