Vegetarian Stuffed Bell Peppers with Rice & Beans

These peppers get a hearty filling of brown rice, black beans, corn, and diced tomatoes seasoned with chili powder and cumin, which means you get a full meal packed into each pepper half.

Beans and rice together supply plenty of protein, which keeps this a satisfying, meat-free dinner that fits well within a vegetarian diet. Baking the peppers covered first keeps them from drying out while the filling heats through, and pulling the foil off for the last few minutes lets the cheese on top melt and turn slightly golden. A little fresh cilantro scattered on at the end wakes the whole dish up.