This recipe is a unique twist on stuffed peppers. It's chock full of vegetables and color. It's as pleasing to look at as it is to taste. And it's healthy and easy to prepare.
6 large bell peppers (any color or a mix), washed
1 c. instant brown rice, uncooked
1 c. water or chicken broth
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, drained
1/2 c. frozen peas
1 10-ounce jar Classico sun-dried tomato pesto
Preheat oven to 400 degrees. Bring water/broth to boil in saucepan. Add rice, cover and reduce heat to simmer. Meanwhile, slice around tops of peppers, then scoop out seeds and membranes. When rice is cooked, add beans, corn peas and pesto. Mix thoroughly. Stuff peppers with mixture. Place in oven-safe dish and cover with lid or foil. Cook for 45 minutes to an hour, depending on how thick and stiff your peppers started out. The result should be a pepper that slices easily with a butter knife. Top individual servings with shredded cheese.