Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded Monterey Jack cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced tomatoes
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, black beans, corn, diced tomatoes, Casa de S.A. seasoning, and half of the cheese.
3. Stuff bell peppers with the mixture and place in a baking dish.
4. Sprinkle remaining cheese on top of each pepper.
5. Bake for 25-30 minutes, until peppers are tender and cheese is melted.