| 6 | Medium-size sweet red, yellow or |
| | Orange peppers |
| 1 1/2 cups | Cooked long-grain rice |
| | (cooked without fat or salt) |
| 1/2 cup | Chopped onion |
| 1 (15oz) can | Red kidney beans, |
| | Rinsed and drained |
| 1 (14 1/2oz) can | No-salt-added |
| | Stewed tomatoes, undrained |
| 1 (4oz) can | Chopped green chiles, |
| | Drained |
| 1 tsp | Chili powder |
| 1 1/2 cup | (6oz) shredded reduced-fat sharp Cheddar cheese, divided |
Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese. Spoon mixture evenly into peppers, and replace pepper tops; place in an 11x7x2-inch baking dish. Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered at 350 degrees F. for 25 minutes. Sprinkle evenly with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.