Recipe from Better Homes and Garden New Cookbook, 11th edition
4 large green sweet peppers (or red)
1 (15-ounce) can black beans, rinsed and drained (or 1 3/4 cups cooked beans)
1 (8 3/4-ounce) can whole kernel corn, drained
1/2 cup chopped onion (1 medium)
1/3 cup long grain rice
1 to 2 jalapeno peppers, chopped
1/8 teaspoon salt
2 tablespoons snipped fresh cilantro or 1/2 teaspoon dried cilantro
3/4 cup shredded reduced-fat Monterey-Jack cheese (3 ounces)
- Fill a large pot half full of water; bring to boiling. Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops; set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.
- Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or til water is absorbed.
- Fill sweet peppers with rice mixture. Place in 2-quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts.