Vegetarian Stuffed Bell Peppers

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup red onion, finely diced
• 1/2 cup tomatoes, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off 4 large bell peppers and remove the seeds and membranes. If needed, slice a thin piece off the bottom of each pepper so they stand upright.
3. In a large bowl, combine 1 cup cooked brown rice, 1 can drained and rinsed black beans, 1 cup corn kernels, 1/2 cup diced red onion, and 1/2 cup diced tomatoes.
4. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the mixture. Stir well to combine all ingredients.
5. If using cheese, mix 1/4 cup of the shredded cheddar into the stuffing mixture, reserving the other 1/4 cup for topping.
6. Brush the outside of each bell pepper with olive oil and place them in a baking dish.
7. Spoon the stuffing mixture into each pepper, pressing down gently to fill them completely.
8. Cover the baking dish with foil and bake for 30-35 minutes.
9. Remove the foil, sprinkle the remaining cheese on top if using, and bake uncovered for an additional 5-10 minutes until the peppers are tender and the cheese is melted and bubbly.
10. Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.