MEXICAN STUFFED PEPPERS
Ingredients
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
Method
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.
(Courtesy: www.allrecipes.com)