Note: This recipe is especially for those with a gluten-free diet.
Ingredients
3 bell peppers
15 oz. can black beans, drained and rinsed
1 c. corn
1 c. cooked rice
1/2 c. onions, finely chopped
1 1/2 tsp. cumin
1 oz. light cheddar cheese, grated1 oz. Jalapeno Jack cheese, grated
2 cloves garlic, minced
1 tsp. cilantro
1/4 c. water
nonstick cooking spray
Directions
- Preheat oven to 350 degrees.
- Spray 9″ x 13″ pan with nonstick cooking spray.
- Cut peppers in half lengthwise and remove seeds. Combine remaining ingredients minus cheese.
- Fill peppers with bean mixture until half full and place in pan.
- Pour 1/4 cup water in bottom of pan.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle each half with cheese.
- Bake uncovered for 5 minutes or until cheese is melted.
Can be served with steamed veggies, a salad, or baked potato.
