You will need:
- 4 large bell peppers your choice of color, seeds and ribs removed - reserve top
- 1 cup cooked wild rice - don't measure from uncooked since it will be different
- 1 cup whole kernel corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 2 cups sharp cheddar cheese, shredded and divided
- 1 8oz can cream of mushroom soup
- 2 jalapenos, seeded and diced
- 1 small white onion, finely diced
- 2 cloves garlic, finely diced
- 8 slices bacon, cooked until almost done but still soft and slightly pink
Preheat oven to 375.
In a large bowl, mix together rice, corn, beans, 1 cup cheddar, soup, jalapenos, onion and garlic. Mix thoroughly and stuff each pepper evenly and tightly. Top each with 1/4 of the reserved cheddar and 2 slices bacon (you can actually wrap bacon around them. Just secure it with toothpicks that have been soaked in water). Place in a baking dish and tent with foil, baking until pepper can be easily pierced with a fork- approximately 35 - 40 minutes. Remove foil and turn on broiler to crisp bacon (if not already) - leave oven open a crack while doing this.
Allow to cool 5 minutes and serve.
Enjoy!
