4 bell peppers (suitable for stuffing), halved and seeded
1 (10 oz.) can Rotel diced tomatoes w/ chilies
1 (15 oz.) can black beans, drained
1 (15 oz.) can sweet corn, drained
1 onion, minced
2 small cloves garlic, minced
1 tomato, finely chopped
2 celery stalks with leaves, minced
handful of cilantro or parsley, minced
1 cup cooked rice
2 tbsp. balsamic dressing
1/2 cup shredded cheese
1/4 cup Parmesan cheese

Preheat oven to 350°F. Prepare rice as directed.

Mix canned vegetables, onion, garlic, tomato, celery and cilantro. Add balsamic dressing and rice. Mix well. Season to taste (its a zippy mix it shouldn't need much).

Cut peppers in half and seed. Place in a baking dish. Spoon vegetable rice mix into peppers. Sprinkle cheeses over tops.

Bake at 350°F for 10 to 15 minutes and serve.

Submitted by: Beth Bosshart