• 1 1/2 cups brown rice, uncooked
• 1 yellow bell pepper, diced
• 1 white onion, diced
• 1 (13.5 oz) can diced tomatoes 
• 2 1/2 cups low sodium vegetable broth
• 1 bunch green onion
• 2 Tbsp. low sodium taco seasoning or homemade taco seasoning (below) 
• 1 (13.5 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 3 large red bell peppers, cut in half and seeds removed
• 1 cup pepper jack cheese, shredded 
• Cilantro to taste

Homemade Taco Seasoning 

• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 Tbsp. cumin 
• 1/2 tsp. paprika

1. Preheat oven to 400F. 
2. In a large skillet stir together rice, yellow bell pepper, onion, tomatoes, green onion, vegetable broth and taco seasoning. 
3. Stir and bring to a simmer. Cover and cook on low for 20 minutes. 
4. Once cooked mix in black beans and corn. 
5. Cut red bell peppers in half-length wise and remove seeds and membranes. 
6. Fill peppers with prepared rice mixture and top with shredded pepper jack cheese. 
7. Place peppers on a baking dish and bake for 30 minutes. 
8. Remove from oven and top with fresh cilantro. 
9. Serve and Enjoy!