Categories: Sides

Ingredients

• 2 cups cooked white rice
• 1 cup canned chili beans
• 1 cup fire-roasted corn
• 1 bunch scallions, chopped
• 4 small bell peppers, halved through the stem and seeded
• 3/4 cup grated pepper jack cheese
• Sour cream and fresh cilantro, for topping

Directions

1. Preheat the oven to 400. Combine the rice, chili beans, corn and scallions in a medium bowl. Mix well.

2. Stuff the peppers with the rice mixture and top with the cheese. Arrange in a baking dish and pour 1/2 cup water around the peppers. Cover with foil and bake until the peppers are tender, 30-35 minutes. Uncover and bake until browned, about 10 minutes. Top with sour cream and cilantro.

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