1 can black or kidney beans
1 can pinto beans
1 cup frozen corn, thawed
1 8 oz. Can tomato sauce
2 tbsp. brown sugar
½ tsp. coriander
½ tsp. salt
4 large red bell pepper, halved and seeded
water to steam peppers
1 cup rice
¾ cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare rice as directed. Place first seven ingredients in a large saucepan and heat to boiling. Reduce heat, cover and simmer 10 minutes.
Meanwhile, bring ½ inch of water to boil in a large skillet. Place peppers in water, cover, and simmer five minutes. Remove peppers from water with tongs. Place on a cookie sheet, cut side up.
To assemble, fill peppers with rice first, followed by bean mixture and top with shredded cheese. Heat for 20-25 minutes and serve hot.
Good sides or starters: Spanish rice and mandarin oranges.
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