INGREDIENTS

• 4 large green bell peppers
• 1 cup chicken broth
• 3/4 cup Florida’s Natural® Orange Juice*
• 1/2 cup chopped onion
• 1/2 cup long grain rice
• 2 teaspoons chili powder
• One 15-ounce can black beans, rinsed and drained
• One 11-ounce can whole kernel corn with peppers, drained
• 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
• Orange wedges (optional)

INSTRUCTIONS

• In a small pan, bring 1 & 1/2 cups of Florida’s Natural® Orange Juice to a boil; reduce heat and simmer until half the liquid—3/4 cup—remains. Let cool slightly.
• Fill a Dutch oven about half full of water; bring to a boil.
• Halve peppers lengthwise, removing seeds and membranes.
• Add peppers to boiling water and return to a boil; reduce heat.
• Cover and simmer for 4 to 5 minutes, or until peppers are just tender.
• Drain peppers.
  Meanwhile, in a medium saucepan, combine broth, orange juice reduction, onion, uncooked rice and chili powder.
• Bring to a boil; reduce heat.
• Cover and simmer for about 20 minutes, or until rice is tender.
• Stir in beans and corn.
• Stir in most of the cheese; toss to mix.
• Fill peppers with rice mixture.
• Place in a 3-quart rectangular baking dish.
• Bake, uncovered, in a 400° F oven for about 25 minutes, or until heated through.
• Sprinkle with remaining cheese.
• If desired, garnish with orange wedges.