(I have modified this one to be faster/ easier for me)
4 Large green sweet peppers
1can of black beans rinsed and drained
corn
1 box of Spanish rice
fresh cilantro
Cheddar or Monterrey Jack cheese
Fill pot with water and bring to boil while you clean out the peppers and leave whole only removing the tops, chop the tops to add to the rice mixture later. Boil Peppers for about 4-5 minutes
Mean while in a med sauce pan combine the chopped sweet pepper tops, black beans, corn, and uncooked Spanish rice. Brown with a little butter (according to box directions) and cook according to box directions. Toss to mix and add 1/2the cheese.
Fill the peppers and top with remaining cheese and bake in oven at 400 deg for 15 minutes or till cheese melts
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