1 1/2 cups chicken broth, preferably reduced-sodium
2 medium plum tomatoes, coarsely chopped
1 small onion, coarsely chopped
1/4 cup minced fresh basil, OR 1 tsp dried
3 cloves garlic, minced
2 tbs fresh lemon juice
3 tsp grated lemon zest
1 tsp oregano
1/4 tsp black pepper
1/2 cup frozen corn kernels
3/4 cup rice
4 lg red OR green bell peppers
1 cup canned black beans, rinsed and drained
3 tbs grated parmesan cheese

in a medium saucepan, bring the broth to a boil over medium-high heat. add the tomatoes, onion, basil, garlic, lemon juice, lemon zest, oregano, black pepper, corn, and rice, and return to a boil. reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

preheat the oven to 350 degrees. line a shallow 9″ square baking dish with foil.

meanwhile, cut a thin slice from the top of each bell pepper; remove and discard the seeds. stand the peppers upright in the prepared baking dish.

stir in the black beans into the cooked rice. dividing evenly, stuff the peppers with the rice mixture. top with the parmesan cheese. bake for 15 minutes, or until the cheese is almost golden.

serves 4