Vegetarian Stuffed Peppers - Oregon Beach Magazine

Ingredients

• 6 large sweet bell peppers
• 1/2 cup diced sweet onion
• 1 cup cherry tomatoes, sliced in half
• 1 cup frozen corn, thawed
• 1 1/2 cups cooked black beans plain (drained and rinsed if using canned beans)
• 2 cups cooked brown rice
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded Sharp Cheddar Cheese, divided