Vegetarian Stuffed Green Peppers

Ingredients

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• 1 tablespoon salt
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• 4 large green bell peppers - tops, seeds, and membranes removed
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• 1 tablespoon olive oil
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• ½ cup chopped onion
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• 2 cups cooked rice
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• 1 (15 ounce) can black beans, drained and rinsed
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• 1 (14.5 ounce) can chili-style diced tomatoes
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• 1 teaspoon chili powder
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• 1 teaspoon garlic salt
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• ½ teaspoon ground cumin
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• ½ teaspoon salt
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• 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C).
2. 2
   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.
3. 3
   Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
4. 4
   Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
5. 5
   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.
6. 6
   Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
7. 7
   Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.