This light vegetarian, gluten-free dish can be served with steamed veggies, a salad, or baked potato.

Prep time: 40 minutes

Ingredients:

• 3 bell peppers
• 15-oz. can black beans, drained and rinsed
• 1 c. corn
• 1 c. cooked rice
• ½ c. onions, finely chopped
• 1½ tsp. cumin
• 1 oz. light cheddar cheese, grated
• 1 oz. jalapeño Jack cheese, grated
• 2 cloves garlic, minced
• 1 tsp. cilantro
• ¼ c. water
• nonstick cooking spray

Directions:

• Preheat oven to 350°F (176°C). Spray 9" x 13" pan with nonstick cooking spray.
• Cut peppers in half lengthwise and remove seeds.
• In a large bowl, combine remaining ingredients except cheese.
• Fill each pepper half with bean mixture and place in pan.
• Pour ¼ cup water into the pan around the peppers.
• Cover with aluminum foil and bake for 30 minutes.
• Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Serves: 6

Serving size: ½ pepper

Nutritional analysis (per serving):

• 195 calories
• 10 g protein
• 4 g fat
• 2 g sat. fat
• 32 g carbohydrate
• 7 g fiber
• 9 mg cholesterol
• 254 mg sodium

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Any color of peppers will work well in this recipe. If you would like to add meat, consider adding ½ c. ground beef or turkey to the bean mixture.