Black Bean Stuffed Peppers

• Vegetarian
• Gluten free

• Produce

  • 4 Bell peppers
  • 1 (15 oz can Black beans
  • 1/4 cup Cilantro
  • 2 cloves Garlic
  • 1/2 cup Onion

• Condiments

  • 3/4 cup Salsa

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp Butter or olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Mexican cheese

Found on belleofthekitchen.com

Description

Ingredients

• 4 Bell Peppers (any color, I used red and green)
• 1 TB butter or olive oil
• ½ cup onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp garlic salt
• 1 (15 oz) can black beans, drained and rinsed
• ¼ cup cilantro, chopped
• ¾ cup salsa
• 1 cup cooked rice (I used brown rice)
• 1 cup shredded Mexican cheese

Directions

• Preheat oven to 350 degrees.
• Remove tops from peppers and scrape out membranes and seeds. Set aside.
• Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
• Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
• Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a ¼ cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!