Vegetarian Mexican Inspired Stuffed Peppers

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded mexican cheese blend (such as sargento® authentic mexican)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.