Additional cheese, tomatoes, cilantro, and lime(for topping)
Cut the tops off your peppers and hollow them out. Set aside.
Combine onions and olive oil in a skillet. Saute over medium-high heat until the onions are translucent and starting to soften.
Add in rice, beans, corn, and enchilada sauce. Cook 10 minutes, stirring frequently.
Remove from heat and add in 1 cup of cheese. Mix well.
Fill the peppers with the rice mixture.
Top with remaining cheese and bake at 375º Fahrenheit for 35 minutes.
Remove from oven, top with tomatoes, cilantro, and a squeeze of lime, and serve warm.
The calories shown are based on the recipe stuffing 4 peppers, with 1 serving being 1 stuffed pepper. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**