Ingredients
1 TBL salt
4 large red peppers
1 TBL olive oil
1 cup chopped onion
2 cups cooked rice
1 15 ounce can black beans, drained and rinsed
1 14.5 ounce chili-style diced tomatoes or add Mexican salsa to flavor it.
1 tsp. chili powder
1 tsp. garlic salt
1/2 tsp ground cumin
1/2 tsp. salt
1 8 ounce package shredded Mexican cheese blend
Preparation
1)Preheat oven to 350 degrees. 2) Bring a large pot of water and 1 TBL salt to a boil 3) Heat olive oil in a skillet over medium heat. cook and stir onions until they are soft and transparent. (about 5-10 minutes.) 4) mix rice, black beans, tomatoes, and cooked onions in a large bowl. Add chili powder, garlic, salt, cumin, 1/2 tsp. salt and stir until evenly mixed. Stir 1 1/2 cups cheese into rice mixture. 5) Fill each pepper with rice mixture and sprinkle remaining cheese on top. 6) Bake until hot and bubbly. (about 30 minutes)
