Vegetarian Mexican Stuffed Peppers

Delicious and addictive!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  large bell peppers, cut lengthwise in half, seeds removed (I prefer yellow or red)
• 1 (8 ounce) package Mexican rice, prepare according to package directions
• 1  medium yellow onion, chopped
• 1  green bell pepper, chopped
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can black beans, heated and drained
• 1  cup  shredded cheddar cheese
• 1⁄2 cup hot water

Directions

1. Heat oven to 400.
2. Parboil halved bell peppers for 5 minutes.
3. Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
4. Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.