Veggie stuffed peppers
thanks to Pamela IngredientsRed bell pepper4 medium, halved and seededOnion1 medium, choppedGarlic2 clove(s), mincedCanned diced tomatoes14½ ozFrozen corn5 oz, thawedChili powder½ tspTable salt½ tspBlack pepper¼ tsp, freshly groundCooked long grain brown rice1 cup(s)Fat free shredded cheese1/2 cup Instructions1 Preheat the oven to 375°F. In a large pot of boiling water, cook the bell peppers until tender,…