4 Red Bell Peppers
1 ½ cups / 375 ml Dainty Time Wise Brown rice
1 Tbsp / 15 ml olive oil, plus additional for drizzling
1 garlic clove, minced
1 small Onion, diced
OPTIONAL: 1 jalapeno pepper, seeded and diced
1 ½ cup / 375 ml frozen corn kernels
18 oz / 540 ml can black beans, drained and rinsed
2 Italian tomatoes, diced
Salt & fresh pepper to taste
2 Tbsp / 30 ml Cilantro, chopped
2 Tbsp / 30 ml lemon juice
1 ½ cups / 375 ml grated cheese (such as Cheddar or Monterey Jack)
Preheat the oven to 375°F / 190°C
Bring a medium size pot of water to a boil and add the Dainty Time-Wise Brown Rice. Bring back to a simmer, reduce the heat to medium and simmer for 10 minutes. Drain rice and set aside in a large mixing bowl.
Heat a small sauté pan over medium high heat. Add in 1 Tbsp of olive oil and add the onion. Cook for 2 minutes. Add the garlic (and diced jalapeno if using). Continue cooking for another 1 minute. Remove from heat and set aside.
Slice the peppers in half, top to bottom, and remove the seeds. Place on a lined baking sheet and drizzle a little olive oil over each half.
Add the corn, black beans, diced tomatoes, to the onion garlic mixture. Stir in the rice, cilantro, lemon juice and ½ the grated cheese, and season generously with salt and pepper to taste.
Stuff the peppers generously, cover with tin foil, and place in the oven for 30 minutes.
Remove the foil, raise the temperature to 425°F / 220°C.
Add the remaining cheese on top and continue cooking until the cheese is melted and bubbly. Remove and serve immediately.