Southwest Style Stuffed Peppers

Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil

Cut your peppers in half, starting from the top of the stem down.  Scoop out the seeds and ribs and set your green peppers aside.  

Cook your rice according to the package directions and set aside.  

Rinse and drain both the corn and black beans.  Put in a large bowl.   Dice your tomatoes, mushrooms, and red onion and add to the corn and beans.  Chop up the cilantro and add in.  Add in salt and pepper to taste.  

Incorporate your rice into your other ingredients and give a quick toss.  Start filling your green peppers with your filling mixture.  Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.  

Cook at 350 degrees for 35 minutes.