Curry Stuffed Peppers

1. Preheat oven to 350 F. Cook rice according to instructions on package.
2. Cut peppers in half lengthwise. Remove seeds and membranes. Place bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 8×8 inch baking dish.
3. In a large saucepan over medium heat sauté garlic in oil until fragrant (about 2 minutes). Add the corn, beans, diced tomatoes and spices. Mix thoroughly. Let simmer for about 10 minutes. Remove from heat and add cooked rice. Combine well.
4. Spoon the rice mixture onto each half of the green peppers, then sprinkle with parmesan cheese and bread crumbs. Bake for about 40-45 minutes or until mixture begins to turn golden brown.