Black Bean Stuffed Peppers are a tasty, healthy and easy dinner option.

Black Bean Stuffed Peppers

Servings: Six

15 ounces low-sodium canned black beans, drained and rinsed
8 ounces low-sodium canned corn, drained and rinsed
1 cup cooked brown rice
1 onion, chopped
1 5/8 teaspoons cumin
1 1/8 teaspoons cilantro
3/8 teaspoon garlic powder
3 bell peppers, halved length-wise and seeded
8 tablespoons reduced fat cheddar cheese, shredded
3/8 teaspoon water
Nonstick cooking spray

Heat oven to 350°F. Spray a baking pan with nonstick cooking spray.

In a mixing bowl, combine black beans, corn, brown rice, onion, cumin, cilantro, and garlic powder. Mix well.

Fill each pepper half with bean mixture and place in the pan. Pour ¼ cup water into the pan. Cover with aluminum foil and bake for 30 minutes.

Remove foil and sprinkle each pepper half with cheese. Bake uncovered for 5 minutes or until cheese is melted.