Stuffed Peppers Vegan Style

Note: This recipe is especially for those with a gluten-free diet.

Ingredients:

3 red capsicums
440g can black beans, drained and rinsed
1 cup corn
1 cup cooked rice
1/2 cup onions, finely chopped
1 1/2 tsp. cumin
30g light cheddar cheese, grated
30g gouda cheese, grated
2 cloves garlic, minced
1 tsp. coriander
1/4 cup water
nonstick cooking spray

Instructions:

Preheat oven to 175 celcius. Spray 20 x 30cm 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.