This is a great time of the year to buy organic produce so I thought I'd share my vegetarian stuffed bell pepper recipe with you. It's a great for a side dish or main course and it's healthy too. It contains lots of healthy fiber, as well as being low in fat and sodium.

3 organic bell peppers
15 oz. can black beans, drained and rinsed
1 cup organic corn
1 c. cooked brown rice
1/2 c. organic onions, finely chopped
1 1/2 tsp. Watkins organic cumin
1 oz. light cheddar cheese, grated
1 oz. Jalapeno Jack cheese, grated
2 cloves garlic, minced or 1 tsp Watkins organic garlic granules
1 tsp. Watkins cilantro
1/4 c. water
Watkins cooking spray

Instructions: Preheat the oven to 350 degrees.  Spray 9" x 13" pan with nonstick cooking spray.  Cut bell peppers in half lengthwise and remove seeds.  Combine remaining ingredients except the cheese.  Fill pepper halves with bean mixture and place in roasting or baking pan.  Pour 1/4 cup water in bottom of pan.  Cover with foil or a lid and bake for 30 minutes.  Remove cover and sprinkle each stuffed pepper with cheese. Bake uncovered for 5 minutes or until cheese is melted.

You can get the very best organic and natural herbs and spices in the Watkins gourmet shop.