Veggie Stuffed Peppers

Preheat oven to 375 F. In a large pot of boiling water cook the bell peppers until tender, about 4 minutes, than drain.

To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook stirring frequently until softened about 5 minutes. Stir in the tomatoes, corn, chili powder, salt and pepper and bring to a boil. Reduce the heat and simmer stirring occasionally, until the flavors are well blended, about 10 minutes. Stir in the cooked rice.

Stuff the filling into each bell pepper half, place the stuffed peppers in a shallow 2 quart casserole. Cover with foil and bake until heated throughly, 20-25 minutes.