Mexican Inspired Stuffed Peppers


1 1/2 tbs salt

4 large green or red bell peppers - tops, seeds and membranes removed

1 tbs olive oil

1/2 onion chopped

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 tsp chili powder

1 tsp garlic salt

1/2 tsp ground cumin

1 (8 ounce) package shredded Mexican cheese blend


1. Preheat oven to 350 degrees Fahrenheit

2. Cook rice following pack instructions

3. Bring a large pot of water and 1 tbs of salt to a boil; cook peppers in boiling water until slightly softened, 3-4 minutes. Drain.

4. Heat olive oil in a skillet over medium heat; cook and stir onion in the oil, 5-10 minutes.