• Cook the rice according to the instructions for stove top or the Instant Pot directions below.
• In a large skillet over medium heat, cook the onion until soft.
• Add a bit of water if it starts to stick to the skillet.
• Add the garlic, tomatoes, beans, corn, oregano, hot sauce, vinegar and salt and pepper to the skillet.
• Cook over medium heat until hot and bubbly.
• Slice the peppers in half lengthwise.
• Remove the core and seeds.
• Place in a casserole dish.
• Stir the finished rice together with the contents of the skillet.
• Use a spoon to fill each pepper half with the mixture.
• Stir together the tomato sauce, garlic powder and onion powder.
• Pour over the peppers.
• Cover the dish with foil and bake at 350° for 45 minutes.

For Instant Pot rice:

• Hands-on Time: 2 Minutes
• Cook Time: 17 Minutes
• 1 cup wild rice
• 1¼ cups water
• Pour rice and water into the pot and seal.
• Set cook time for 17 minutes on high.

For stovetop rice:

• 1 cup wild or brown rice
• 1¼-1½ cups water
• ¼ tsp. salt
• Bring rice, water and salt to a boil.
• Cover and reduce heat to simmer for about 40 minutes.
• Allow rice to stand for 10 minutes and fluff with a fork.