Mexican Stuffed Peppers

1 c Uncooked Brown Rice
2 C Vegetable Broth
4 Green Bell Peppers
2 Tbs. Olive Oil
1/2 Onion, diced
1 4 oz Can Diced Green Chilies
1/2 C Salsa
1/2 C Frozen Corn
1/2 vegan Cheddar Ch.
1 tsp. Salt
1 can drained black beans

Preaheat oven to 425
Cook rice in Vegetable Broth.
Cut peppers in half and remove stems and seeds.
Place in baking dish and cook uncovereed for 25 minutes.
Saute onion in oil.
Add green chilies, salsa, corn, cheese, salt, black beans, and rice
Stuff mixture in peppers and bake for 10 minutes more