2 whole red peppers
2 whole yellow peppers
1/2 cup diced onion
1/2 jalapeño pepper, small diced (optional)
2 cloves garlic, minced
1 15-oz can black beans, drained and rinsed
1/2 cup homemade or store-bought salsa
1 cup shredded Mexican cheese blend
1 cup cooked rice (white or brown), quinoa or couscous
2 tablespoons olive oil
1/4 cilantro, chopped
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
Salt to taste
Pepper to taste
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
In a large skillet, heat the oil over medium-high heat, and add the onions.
Cook until onions become soft and translucent, about 3 to 5 minutes.
Add in the garlic and jalapeño (optional) and sauté until fragrant, about 1 minute.
Add in black beans, cumin, garlic salt and chili powder to the skillet, and stir to combine.
For more texture, smash some of the beans with the back of a spoon or spatula. If you prefer less texture, skip this step.
Add in the cilantro and salsa and cook until the mixture becomes uniform. Season with salt and pepper to taste.
Remove mixture from heat and add cooked rice to the mixture. Stir until combined. Remove from heat and allow to cool.
To prepare the bell peppers, carefully cut off the tops of each and remove all the seeds and ribs inside. If needed, cut the bottoms of the peppers so they can sit flat, but try to avoid making a hole in the bottom.
Carefully stuff each pepper with the black bean mixture, about 90 percent full. Top off each pepper with 1/4 cup of Mexican cheese blend, until it is even with the top of the pepper.
Arrange the peppers on the foil-lined baking sheet, and place in preheated oven until the pepper starts to turn brown and the cheese topping is golden and bubbling, about 30 mins.
Remove from the oven and garnish with chopped cilantro. Serve warm.
Pro tip: Wanna bring the heat? Add a whole jalapeño pepper to the mixture or even a habanero pepper.
