Fill bell peppers with brown rice, black beans, salsa, and cheese, then bake.
Prep time: 15 minutes
Cook time: 45 minutes
Serving size: 4 servings
Ingredients
- 1 cup brown rice, uncooked
- 1 can black beans, unsalted (15 ounces)
- 4 bell peppers, any color
- 1 cup reduced fat cheddar cheese, shredded
- 1 cup salsa
- 1 tomato, sliced
- Salt, to taste
Instructions
- Preheat the oven to 400 degrees F.
- Cook brown rice according to package directions.
- Wash the peppers under running water.
- Cut the tops off the peppers and spoon out the seeds.
- Drain and rinse the black beans.
- Combine the beans, rice, salsa, and salt, if using.
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- Place a slice of tomato on top of the mixture and sprinkle with 2 tablespoons of cheese.
- Repeat the filling and cheese layers to fill the peppers completely, but do not top with cheese.
- Bake peppers for 30 minutes, top each with 2 tablespoons of cheese and continue baking for 15 minutes more.