Rice And Bean Stuffed Peppers - cooking recipe

Ingredients

2 large green, yellow or red sweet peppers
1 c. frozen whole kernel corn
1/2 c. chopped onion
1 (8 oz.) can tomato sauce with herbs
2/3 c. quick cooking rice
2 Tbsp. water
1/2 tsp. sugar
1 (16 oz.) can red kidney beans, drained
1/4 c. shredded Mozzarella cheese (1 oz.)
1/4 tsp. pepper

Preparation

Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to dry.