I decided to make small sweet peppers for Christmas Eve supper. I stuffed them with wild rice, black beans, corn, and soy cheese and served fresh green beans on the side. Jalapeno gives the Mexican style rice and beans a kick.

First I sauteed an onion and large red pepper in a little olive oil, and when it was golden, I tossed it into the rice cooker. Into the rice cooker I added:
1 cup uncooked rice of your choice, rinsed well
1 (10 ounce) can diced tomatoes with green chilies
1 (15 1/4 ounce) can black beans
1 (15 1/4 ounce) can water
10-11 ounces frozen, fresh or canned sweet corn
1/4 cup apple cider vinegar
One pkg Low Sodium Taco Seasoning
One jalapeno pepper, diced thin (Next time I make this I will use twice the jalapeno)

Turn on rice cooker and 45 minutes later when it is done, unplug and let the rice cool a bit.

I cut the tops and bottoms off 14 yellow and red baby bell peppers. I boiled a large pot of water and threw the peppers in.  I covered it and turned off the heat. 15-30 minutes later, drain and cool the peppers. Place them upright in a baking dish.

I opened a package of cheddar flavored soy cheese.
I diced an additional jalapeno for topping.

When the rice has cooled a little, spoon the mixture into each pepper, a sprinkle of cheese, more rice mixture, top with diced jalapeno.

Cover and bake at 350 for 30 mins. Uncover and bake additional time if you’d like the peppers more golden.

Next time I make this I will use twice the jalapeno. I could taste it in the dish but twice the amount would give it more of a kick.

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These would also be good stuffed with Indian spiced garbanzos, mushrooms and rice.