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| 4 | large green peppers |
| 15 oz can | black beans, rinsed and drained |
| 8 3/4 oz can | No Salt Added corn, drained |
| 1/2 C | chopped onion |
| 1/3 C | long grain rice |
| to taste | jalapeno peppers, minced |
| 2 T* | fresh cilantro |
| 3 oz | shredded low-fat Monterey Jack cheese |
* may substitute 1/2 t dried cilantro
Fill a large pot 1/2 full of water; bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Chop tops and set aside. Add whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 minutes, until just tender.
In a medium saucepan, combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, and one cup water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or until rice is tender.
Stir in cilantro and half the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or until water is absorbed.
Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese.
Bake uncovered in a 400° oven about 15 minutes or until cheese melts. 4 main dish servings
Sent in by Pat The South Mountain Group
