2 tablespoons vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
2 16-ounce cans pinto beans, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
4 cups cooked white rice
Juice of 1 lime
8 bell peppers, halved and seeded
2 cups shredded cheese
Pour the vegetable oil into a large, heavy-bottomed skillet over medium-high heat. When the oil just begins to shimmer, add the onion and garlic, and sweat until translucent, about 2 ½ minutes.
Add the pinto beans, spices, salt and pepper, and stir to combine. Bring the mixture to a simmer. Cook 7-10 minutes, until the beans begin to soften. Use a potato masher to mash the beans slightly, leaving plenty of chunks. You can always go back and mash more later.
Cook the beans an additional 5-10 minutes, until they begin to thicken. Give them an additional mash if desired and reduce the heat to low. Add the rice and lime juice and stir to combine.
Preheat the oven to 375 degrees Fahrenheit.
Place the peppers skin-side-down on a baking dish lined with aluminum foil.
Fill each pepper half with the rice and bean mixture, and top with shredded cheese.
Bake 15-20 minutes, or until cheese is completely melted and peppers are tender to the touch.
Allow peppers to cool slightly before serving.