Zyme's Southwest Style Stuffed Green Peppers

• 2 cups rice, cooked
• 4 oz canned corn, with juice
• 4 oz canned black beans
• 2 oz sliced olives
• 1 pk taco seasoning
• 6 garlic clove, chopped
• 1/2 onion chopped
• 1 Tbs cilantro chopped
• 1/2 Tbs chipotle chile en adobo, coarsely chopped
• 4 green pepper whole, seeded and deveined
• 5 whole cherry tomatoes, halved
• 1 cup shredded cheddar cheese

carefully cut and remove the cap from green peppers. remove seeds and veins. save cap

parboil (5 min) the green peppers (including lids) and then quickly chill in ice water

cook 2 cups of white rice in rice cooker.

sauté chopped onions and garlic

add corn, beans, olives, chipotle, taco seasoning cook on low for 15 minutes

add cilantro and tomatoes, mix thoroughly

add all the stuffing (pack it in!) into the green peppers. top with cheese and put the lids back on

prep egg--heat to 300F dome temperature

put stuffed peppers into cast iron skillet. cook 30 minutes at 300-325F on egg.