Pinto Bean and Rice Stuffed Peppers

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Shredded cheese - 1/2 cup
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Corn kernels - 1/2 cup
• Tomato - 1 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Cooked rice - 1 cup
• Cooked pinto beans - 1 can (15 oz)
• Bell peppers - 6

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked pinto beans, cooked rice, diced onion, minced garlic, diced tomato, corn kernels, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff each bell pepper with the bean and rice mixture.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes.
7. Remove the foil and sprinkle the shredded cheese on top of each pepper.
8. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.