2 bell peppers
1 cup packaged Spanish rice, such as Knorr’s
1/2 cup canned black beans
1/2 cup canned yellow corn
3/4 cup shredded cheese
Preheat oven to 350. Slice bell peppers in half lengthwise. Cook rice according to package instructions. Rinse black beans. In a bowl, combine rice, black beans, corn, and roughly half of the cheese. Stuff peppers with mixture, then top each with remaining cheese. Bake 30-40 minutes or until peppers are tender.