1 1/2 cups uncooked white rice
1 Red bell pepper, diced
1 Onion, diced
1 13.5 oz can of diced tomatoes
2 1/2 cups vegetable broth
1 bunch of Green onions
2 tbsp taco seasoning (homemade preferred)
1 13.5 oz can black beans, rinsed and drained
1 cup frozen corn
3 large red bell peppers, cut in half, and seeds
1 cup Pepper Jack cheese
In a large skillet stir together rice, bell pepper, onion, tomatoes,
green onions, vegetable broth, and taco seasoning. Stir and bring to a
simmer. Cover and cook on low for 20 minutes. Once cooked add in
black beans and corn and u with a fork.
Preheat the oven to 400°F. Cut red bell peppers in half lengthwise and
remove seeds and membrane. Fill peppers with prepared rice
mixture (pack in there!) and top with grated pepper jack cheese.
Arrange stuffed peppers in a large baking dish or oven-proof skillet,
cover, and bake for 30 minutes on the center rack. Remove cover and
bake for another 10 minutes. Top with fresh cilantro and serve.