Vegetarian Stuffed Peppers

Ingredients

• 4 bell peppers, halved stem to end, seeds removed
• 2 cups cooked white or brown rice
• 1 can (15 oz.) pinto beans, rinsed and drained (1 ¾ cup)
• 1 can (15 oz.) corn, drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 can (4.5 oz.) chopped green chiles
• 1 cup Monterey Jack, additional cheese for topping, if desired
• ¼ cup chopped green onions
• 3 tablespoons chopped cilantro
• 1 ½ teaspoons chili powder 
• 1 teaspoon ground cumin
• Toppings (if desired): avocado slices, additional cilantro, sour cream, sliced jalapeno, chopped green onion

Instructions

1. Preheat oven to 350ºF. Prepare large baking dish (9×13) by spraying lightly with nonstick spray.
2. Bring large pot of salted (2 teaspoons) water to boil. Carefully lower bell pepper halves into boiling water. Boil (blanch) peppers 5 minutes. Remove with slotted spoon or tongs; put on rack, cut sides down, to drain and cool.
3. Meanwhile, combine the rest of the ingredients in a large mixing bowl, stirring well to distribute spices.
4. When peppers are cool enough to handle, spoon filling into each pepper half, mounding the filling. You may not need all of the filling. Sprinkle additional cheese on top, if desired.
5. Place filled peppers in preheated oven and bake 40 minutes or until heated through.
6. Serve with desired toppings.