Stuffed Red Peppers

Cut tops off and clean out 4 red peppers.  Steam for about 2-3 minutes until skin begins to tenderize.

Mix together:

½ cup uncooked brown quick rice

1 15 oz. can black beans, drained and rinsed

2-3 teaspoons chili powder

1 16 oz. can tomato sauce

Place peppers in baking pan.  Fill each pepper about 1/3 full with bean/rice mixture.  Top with a slice of swiss or pepperjack cheese.  Add to 2/3 full with beans/rice and top with another slice of cheese.  Fill to top and cover with foil.  Bake at 350 for about 45 minutes.  Remove foil.  Add another slice of cheese on top of each pepper and return to oven.  Bake until cheese is melted