Mexi-style stuffed peppers

Ingredients
You will need:
1 pound lean ground beef
2 green bell peppers
1 cup instant brown rice
1 cup chicken broth
1 small white onion diced
1/2 fat free cheddar cheese
1 1/2 cups black beans
1 1/2 cup corn
1 small tomato diced
2 tablespoons cumin
2 tablespoons adobo seasoning
1 tablespoon of olive oil
Baking sheet



Directions
In sauce bring chicken broth to a boil and add brown rice, turn off heat and cover for 15 minutes.
In a large non stick skillet add one table spoon of olive oil on medium heat.
Add diced onion and ground beef
Let ground beef brown and add cumin, adobo tomato, black beans, brown rice, and corn. Add any additional seasoning to taste. Turn off the heat then add 3/4 of the cheese. Reserving some for tops of filled peppers.
Cut just the top off the green bell peppers and reserve the tops and clean out the peppers.
Brush the inside of the peppers and the tops with a light coat of olive oil or cooking spray
Fill pepper with mixture and pack in tightly, sprinkle remainder of cheese on top to melt.
Place pepper and caps on a baking sheet light coated with olive oil or cooking spray and place in a 350 oven for 25 minutes.
* Optional-Use remainder of rice and meat mixture to make a bed on plate for peppers to sit on. Yield: serves 2