serves 2 plus leftover rice stuffing for later
1 large green bell pepper, cored, seeded and halved
2 cups cooked yellow rice
2 tbsp. olive oil
1 medium yellow onion, diced
4 cloves garlic, diced
1 10 oz. can black beans, drained
1 10 oz can corn, drained
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. ground black pepper
handful of cilantro, chopped
5 oz. shredded Mexican four cheese
sprinkling of taco seasoning
Pre-heat your oven to 375.
Put the cooked rice, 4 ounces of the cheese, and the cilantro into a large bowl. Set aside while you prepare the rest of the filling.
Add the olive oil to a medium skillet and heat over medium heat. Add the onions and saute until just turning golden, 6-7 minutes; add the garlic and cook for another minute. Add the beans, corn, cumin, chili powder and cook for a few minutes to combine the flavors. Check the seasoning and adjust the salt.
Add the bean mixture to the rice, cheese and cilantro and stir to combine.
Lay the pepper halves in a baking dish and heap with stuffing. Sprinkle remaining cheese over the top. Sprinkle with taco seasoning. Bake for 25-30 minutes, until peppers are crisp-tender. Turn on the broiler for the last few minutes of cooking to brown the cheese, if you like.
Put any leftover filling in single serving size ziplocs and freeze. When ready to use, defrost in the fridge overnight and fill peppers as directed and top with cheese and bake.