Cheesy Pork Stuffed Bell Peppers | UNL Food | Nebraska

Ingredients

• 4 large bell peppers, scrubbed with clean vegetable brush under running water
• ½ pound fresh pork sausage
• 2 cups cooked brown rice
• 1 cup canned corn, drained
• 1 cup canned black beans, drained and rinsed
• 1 cup salsa
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 1 cup reduced-fat Cheddar cheese, shredded
• ½ cup cilantro, gently rubbed under cold running water, chopped (optional)