Stuffed Peppers

3 bell peppers
15 oz. can black beans, drained and rinsed
1 c. corn
1 c. cooked white rice or brown basmati rice
1/2 c. onions, finely chopped
1 1/2 tsp. cumin
1 oz. low fat cheddar cheese, grated
1 oz. low fat Jalapeno Jack cheese, grated
2 cloves garlic, minced
1 tsp. cilantro
1/4 c. water
nonstick cooking spray

Preheat oven to 350 degrees. Spray 9″ x 13″ pan with nonstick cooking spray. Cut peppers in half lengthwise and remove seeds. Combine remaining ingredients minus cheese. Fill peppers with bean mixture until half full and place in pan. Pour 1/4 cup water in bottom of pan. Cover with foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Can be served with steamed veggies, a salad, or baked potato.