Prepare and roast the peppers

• Cut the bell peppers in half and remove the seeds and membranes.
• Drizzle or spray them with olive oil and place in a baking dish.
• Roast until the edges have browned.

Sauté the onion and tomato

• Sauté the onion until slightly translucent.
• Add the tomato and cook a few more minutes.

Add garlic and seasoning

• Add the garlic and taco seasoning and stir.

Add the beans, corn and rice

• Turn the heat down to low.
• Add the green onions, black beans, corn and rice and stir until heated through.

Stuff the peppers

• Spoon the mixture into each bell pepper half.
• Top with the cheese.

Bake until the cheese melts

• Return the peppers to the oven until the cheese is melted.

Garnish and serve

• Garnish with fresh chopped cilantro and enjoy.