EFK Stuffed Bell Peppers with Rice & Beans

Ingredients

<ul><li>6 medium bell peppers</li><li>1 tablespoon extra-virgin olive oil</li><li>1 medium yellow onion, diced</li><li>3 garlic cloves, minced</li><li>1 cup long-grain white or brown rice</li><li>2 cups low-sodium vegetable broth or water</li><li>1 (15-ounce) can black beans, drained and rinsed</li><li>1 cup corn kernels</li><li>1 (14.5-ounce) can diced tomatoes, well drained</li><li>1 teaspoon ground cumin</li><li>1 teaspoon chili powder</li><li>1/2 teaspoon smoked paprika</li><li>1 teaspoon kosher salt, divided</li><li>1/2 teaspoon black pepper</li><li>1 1/2 cups shredded Monterey Jack or cheddar cheese, divided</li><li>2 tablespoons chopped cilantro</li><li>1 tablespoon fresh lime juice</li></ul>

Directions

<ol><li>Heat the oven to 375°F. Slice the tops from the peppers and remove seeds and membranes. Stand peppers in a lightly oiled baking dish and bake 10 minutes while preparing the filling.</li><li>Heat olive oil in a saucepan over medium heat. Cook onion 5 minutes, then add garlic, cumin, chili powder, and smoked paprika for 30 seconds.</li><li>Add rice and broth or water and cook according to the rice package directions until tender. Fold in black beans, corn, tomatoes, 1/2 cup cheese, cilantro, lime juice, salt, and pepper.</li><li>Fill the peppers evenly and top with remaining cheese. Add 1/4 cup water to the baking dish, cover loosely with foil, and bake 25 minutes.</li><li>Uncover and bake 10 to 15 minutes more until peppers are tender and cheese is browned. Rest 5 minutes before serving.</li></ol>