Bean and Cornbread Casserole

Ingredients

• vegetable oil
  1 tablespoon
• onion

  chopped
  1 medium
• chopped green pepper
  ½ cup
• garlic

  minced
  2 cloves
• cooked rice
  3 cups
• x 14½-ounce cans stewed tomatoes
  2 unit
• x 19-ounce can kidney beans
  1 unit
• fresh cilantro

  chopped
  ½ cup
• chili powder

  divided
  1 tablespoon
• salt
  1 teaspoon
• ground black pepper
  ½ teaspoon
• vegetable cooking spray
  1 unit
• x 7-ounce package cornbread mix
  1 unit
• x 8½-ounce can cream-style corn
  1 unit
• green pepper strips for garnish
  1 unit