Millennium Post




Salt1 tbsp

Green Bell Peppers4 large

Olive Oil2 tbsp

Onion (chopped)0.5 cup

Rice (cooked)2 cups

Black beans (drained & rinsed)1 (15 ounce) can

Chili-style Diced Tomatoes1 (14.5 ounce) can

Chili Powder1 tsp

Garlic Salt1 tsp

Cumin (ground)0.5 tsp

Salt0.5 tsp

Mexican Cheese Blend (shredded)1 (8 ounce) package


Preheat oven to 350o F (175o C).

Bring a large pot of water and 1 tablespoon salt to boil; cook green bell peppers in the boiling water until slightly softened, for 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, for 5 to 10 minutes.

Mix rice, black beans, tomatoes and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1.5 cup Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9*9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in preheated oven until cheese is melted and bubbling, for about 30 minutes.


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