# What You'll Need:
→ Peppers
01 - 4 large orange or yellow bell peppers
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cooked brown rice
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 cup corn kernels, fresh or frozen
08 - 1 can (14.5 ounces) diced tomatoes, drained
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 cup shredded cheddar cheese, plus extra for topping (optional)
15 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
01 - Preheat the oven to 375°F. Prepare a baking dish for the peppers.
02 - Slice the tops off each bell pepper and remove the seeds and membranes. Carefully carve jack-o’-lantern faces into the sides using a small paring knife.
03 - Set the prepared peppers upright in the baking dish.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and sauté for 1 minute.
05 - Stir in cooked brown rice, black beans, corn, drained diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally.
06 - Remove the skillet from the heat and mix in shredded cheddar cheese and chopped cilantro, if using.
07 - Evenly fill each bell pepper with the prepared black bean mixture, pressing gently to pack. Top with extra cheese if desired.
08 - Replace the tops on the peppers. Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 30 minutes.
09 - Remove the foil and bake for an additional 10 minutes, until peppers are tender and cheese is melted.
10 - Remove from the oven and serve warm.
