Ingredients

The following ingredients have 4 Servings
  • 4 Bell Peppers (any color, I used red and green)
  • 1 TB butter or olive oil
  • 1/2 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic salt
  • 1 15 oz can black beans, drained and rinsed
  • 1/4 cup cilantro (chopped)
  • 3/4 cup salsa
  • 1 cup cooked rice (I used brown rice)
  • 1 cup shredded Mexican cheese

Instruction

  • 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 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!