Step 1

Preheat oven to 425 degrees

Step 2

Wash and dry peppers. With a sharp knife, cut in a circle around the stem, twist and remove core and seeds.

Step 3

Place cored peppers up-right in a 12x12 baking dish.

Step 4

In a large mixing bowl, add rice, beans, onion, corn, olives, cheese, and salt. Stir until combined. Feel free to add more or less of any ingredient depending on personal tastes and the number of people you are looking to feed. It is okay to eyeball these ingredients.

Step 5

Using a small spoon, stuff peppers by scooping the mixture and pushing down as you stuff. This is to ensure the peppers are properly stuffed and the filling is compact. It is okay to continue to fill the peppers until the top forms a large mound.

Step 6

Once peppers are stuffed, pour tomato sauce over the tops of the peppers and slightly into the bottom of the pan. The peppers do not have to be completed covered, just the tops.

Step 7

Add cheese of your choice to the top of the peppers after the sauce has been added. This will allow the cheese to crisp up while baking.

Step 8

Bake covered on 425 degrees for 45 minutes and uncovered for the remaining 15 minutes. Peppers are "done" when you can easily pierce the side with a knife and the skin is starting to wrinkle.

Step 9

Let cool for a few minutes before eating!