1 1/2 cups Uncooked white rice
1 Red bell pepper, diced
1 Onion, diced
1 13.5 oz can diced tomoatoes
2 1/2 cups Vegetable broth
1 bunch 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 oven to 400°F. Cut red bell peppers in half length wise and
remove seeds and membrane. Fill peppers with prepared rice
mixture (pack in there!) and top with grated pepper jack cheese.
Arrange stued peppers in a large baking dish or oven proof skillet,
cover and bake for 30 minutes on center rack. Remove cover and
bake for another 10 minutes. Top with fresh cilantro and serve.