| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 Tbsp salt
- 4 large green bell peppers tops, seeds, membranes removed
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 2 cups cooked rice
- 1 15 ounce can black beans drained and rinsed
- 1 1/2 cups diced tomatoes
- 1 tsp chili powder
- 1 tsp garlic salt
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 8 oz package Mexican cheese blend
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
