Stuffed Peppers with Rice and Beans

Preheat oven to 350﮲ degrees F.

Cut each pepper in half lengthwise and remove the seeds. Place the peppers on a sheet tray in the oven and bake for 10 minutes.

In a medium pot, add water and rice and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 30 minutes, or until water absorbs. Pro tip: use leftover rice to speed up the process.

Heat oil in a sauté pan over medium high heat. Sauté onions and garlic, until onions are translucent. Lower heat to medium and add tomatoes and black beans. Stir frequently until most of the liquid evaporates.

Fold bean mixture into rice. Add remaining salt, cilantro, lime juice, and half of the cheese (optional).

Fill each pepper with rice mixture. Top peppers with cheese (optional) and broil until brown.