Vegan Stuffed Peppers with Black Beans and Rice

The line-up

I've played with different stuffed peppers recipes and came up with this vegan concoction. A cheese topping would go really well with a vegetarian version. Suggestions?

1/2 c. uncooked rice

1/2 medium vidalia onion, diced

3 garlic cloves minced

15 oz can of diced tomatoes with green chile peppers

15 oz can of black beans rinsed and drained

1/4 c. frozen corn

salt and pepper to season

1 tsp cumin

1 tsp red pepper flakes

4 bell peppers, halved and seeds removed

cilantro (optional)

1) Cook rice as instructed. I bet veggie stock or some tomato juice from the can of tomatoes would help with flavor. Don't know, wish I tried.

2) Heat some olive oil in a sauce pan over medium-high heat. Add onion and garlic, sauté for 5 minutes. Add tomatoes, black beans, frozen corn, and spices to sauce pan and stir to combine. Bring to a boil and reduce heat to simmer for 5-7 mins until flavors meld.

3) Add cooked rice to sauce pan and stir to coat rice with tomato mixture. This will be your stuffing.

4) Preheat oven to 350F and add 1/2" water to bottom of baking dish. 

5) Stuff pepper halves with stuffing and top with chopped cilantro. Place in baking dish upright and cover dish with foil. Bake for 30 mins or until peppers are softened. 

Hot Mamacita!!