Measurements

• 4 large Bell Peppers
• 1 cup Rice
• 1 can
• 1 cup Corn
• 1 Onion
• 2 cloves Garlic
• 2 Tomatoes
• 1 cup Cheese
• 1 tsp Cumin
• 1 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 2 tbsp Olive Oil
• 1 Lime
• 1/4 cup Cilantro, chopped

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook rice according to package instructions.
• Cut tops off bell peppers and remove seeds.
• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until soft.
• Add tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
• Cook for 5 minutes, stirring occasionally.
• Mix cooked rice into the vegetable mixture.
• Stir in lime juice and cilantro.
• Stuff each bell pepper with the rice mixture.
• Place stuffed peppers in a baking dish.
• Top each pepper with shredded cheese.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.