Stuffed Yellow Bells

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 large yellow bell peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen corn, thawed
• 1 onion, chopped
• 1 cup cooked rice
• 2 whole jalapenos, chopped
• 3/4 cup shredded monterey jack pepper cheese
• 2 tablespoons vegetable oil
• cumin
• chili powder
• paprika
• hot pepper sauce (i prefer louisiana hot sauce)

Recipe

• 1 pre-heat oven 400 degrees f.
• 2 slice tops off peppers and remove the seeds.
• 3 place peppers in large pot of boiling water, return to a boil, reduce heat and simmer 4 minutes.
• 4 in med.
• 5 skillet heat oil over med heat.
• 6 add black beans, corn, onion and spices.
• 7 saute 3 min.
• 8 add jalapenos saute until heated through add cooked rice, (add more oil if mixture gets to dry) saute stirring 4 min.
• 9 stir in half of the pepper jack, stirring constantly, until just melted.
• 10 fill peppers with rice mixture, place peppers in casserole dish, sprinkle with remaining pepper jack.
• 11 bake uncovered 10 minutes at 400.