Measurements

• 1 cup wild rice
• 4 large bell peppers
• 1 onion
• 2 cloves garlic
• 2 tomatoes
• 1 can
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• Salt to taste
• Pepper to taste
• 2 tbsp olive oil
• 1 cup shredded cheese
• 1/4 cup chopped cilantro

Preparation Method

• Cook wild rice according to package instructions.
• Preheat oven to 375°F (190°C).
• Cut tops off bell peppers and remove seeds.
• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until soft.
• Stir in tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
• Cook for 5 minutes, stirring occasionally.
• Mix cooked wild rice into the vegetable mixture.
• Stuff each bell pepper with the rice mixture.
• Place stuffed peppers in a baking dish.
• Cover with foil and bake for 30 minutes.
• Remove foil, sprinkle cheese on top.
• Bake uncovered for an additional 10 minutes.
• Garnish with cilantro before serving.

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