Baked Stuffed Peppers

3 bell peppers
1/2 can dark red kidney beans
1/2 cup cooked rice
1/2 cup salsa
1/4 cup plus 3 tablespoons shredded reduced-fat Cheddar cheese

Preheat oven to 375 degrees and bring a large pot of water to a boil. Cut peppers in half through the stem; remove and discard seeds and membrane. Boil peppers 6 minutes. Meanwhile, rinse and drain beans. Combine beans in a bowl with cooked rice, salsa and 1/4 cup cheese; mix well. Drain peppers and place in a greased baking dish. Spoon rice mixture into peppers and cover pan with foil. Bake 10 minutes. Top with remaining cheese and bake 5 more minutes.

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