Cook 1c rice with a can of drained black beans, chili powder, cumin, garlic and ancho powder, salt and pepper, 1 small can of tomato sauce (8 oz.). Cook corn separately and add to the cooked rice. Cut the tops of the pepper, remove the seeds. Blanch in boiling water for 3 minutes. Stuff the peppers with rice mixture. Top with cheese. Bake 350 for 25-30 minutes.
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