Cheesy Mexican-Style Vegetarian Stuffed Peppers

kroger.com

Nikki Palmer

4 bell peppers (red, yellow or orange)

4 tbsp. vegetable oil, divided

1 onion (white or yellow), diced

2 cloves garlic, minced

1 tsp. kosher salt

1 tsp. ground cumin

1⁄2 tsp. dried oregano

1 can (15 oz.) black beans, drained and rinsed

1 can (4.5 oz.) diced tomatoes

1 cup frozen corn kernels

1 pkg. (8 oz.) ready-to-heat rice

1 cup shredded cheese (cheddar, monterey jack or mexican style blend)

1 lime, cut into wedges

Sour cream (optional)

Directions at kroger.com

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