Ingredients
4
4 servings
- •1 tablespoon salt
- •4 large green bell peppers - tops, seeds, and membranes removed
- •1 tablespoon olive oil
- •0.5 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
- •0.5 teaspoon ground cumin
- •0.5 teaspoon salt
- •1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes.
- Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
- Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
- Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 509
- Carbohydrate: 56g
- Fat: 23g
- Fiber: 12g
- Protein: 24g
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