Mexican-Style Stuffed Peppers

Ingredients

• 8 Large sweet peppers
• Pinch Salt and pepper
• 3 cups (750mL) Cooked Kokuho Rose® white rice
• 1 Can (19 oz/541 mL) black beans, drained and rinsed
• 1 Can (12 oz/341 mL) corn kernels, drained
• 1 cup (250mL) Chopped medium onion
• 1/3 cup (75mL) Diced sweet red pepper
• 1 tbsp (15mL) Minced jalapeño peppers
• 1/2 tsp (2mL) Ground cumin
• 1/2 tsp (2mL) Dried oregano
• 1/2 cup (125mL) Shredded Monterey Jack cheese
• Slices Jalapeño pepper slices (optional)