Mexican-Style Stuffed Peppers | Think Rice (Canada)

Ingredients

• 8 large sweet peppers
• Salt and pepper
• 3 cups (750 mL) cooked U.S. rice
• 1 can (19 oz/541 mL) black beans, drained and rinsed
• 1 can (12 oz/341 mL) corn kernels, drained
• 1 cup (250 mL) chopped medium onion
• 1/3 cup (75 mL) diced sweet red pepper
• 1 tbsp (15 mL) minced jalapeño peppers
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) dried oregano
• 1/2 cup (125 mL) shredded Monterey Jack cheese
• Garnish: Jalapeño pepper slices (optional)