Stuffed Bell Peppers with Rice and Black Beans

Ingredients

• 4 large bell peppers, tops cut off and seeded
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups cooked rice
• 1 cup corn kernels
• 1 cup salsa, divided
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 1 cup shredded cheddar or Mexican-blend cheese
• Fresh cilantro, chopped, for garnish

Instructions

1. 1Preheat the oven to 375 F and place the hollowed-out bell peppers upright in a baking dish.
2. 2Heat the olive oil in a skillet over medium heat and cook the onion for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.
3. 3Stir in the black beans, rice, corn, half of the salsa, and the cumin, and cook for 3 to 4 minutes until heated through; season with salt and pepper.
4. 4Spoon the filling into each bell pepper, packing it in firmly, and top with the remaining salsa.
5. 5Cover the dish with foil and bake for 30 minutes, until the peppers are tender.
6. 6Remove the foil, sprinkle the cheese over each pepper, and bake uncovered for another 10 minutes, until the cheese is melted.
7. 7Garnish with cilantro before serving.

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