Ingredients
1 tbsp salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tbsp olive oil
½ 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 tsp chili powder
1 tsp garlic salt
½ tsp ground cumin
½ tsp salt
1 (8 ounce) package shredded Mexican cheese blend
Directions
1
Preheat oven to 350 degrees F
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 the remaining Mexican cheese blend.
5
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Ingredients
1 tbsp salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tbsp olive oil
½ 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 tsp chili powder
1 tsp garlic salt
½ tsp ground cumin
½ tsp salt
1 (8 ounce) package shredded Mexican cheese blend