Ingredients


1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)


Directions

Prep    15 m    Cook    40 m     Ready In     55 m


1.Preheat oven to 350 degrees F (175 degrees C).


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


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


4.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 1/2 cups Mexican cheese blend into rice mixture.

Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish.

Sprinkle peppers with remaining Mexican cheese blend.


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