3 cups cooked rice
1 can black beans
1/2 jar of veggie Prego sauce
1/4 cup finely chopped onion
1 cup corn (optional)
2 cups cheese
Preheat the oven to 350 degrees F.
In a large pot, boil the peppers until tender, 3 to 4 minutes. Remove and dry.
In a large skillet add the rice, beans Prego sauce, onion and cheese. Stir until all the cheese is melted and is mixed well.
Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.