Black Bean and Rice Stuffed Bell Peppers

Black Bean and Rice Stuffed Bell Peppers

•  4 bell peppers, any color, washed and tops cut off
• 1 can low sodium black beans, drained
• 4 cups brown rice, cooked (I use 2 "boil in a bag" pouches)
• 1/2 onion, chopped
• 1 can chopped chile peppers
• 1 big can of tomato sauce (I think it's 29oz)
• 1 package taco seasoning (or make your own)
• 2 cups shredded cheddar or Mexican cheese (optional) 
• Sour cream (optional)

First step is to blanch your peppers. After  you wash and cut the tops off you submerge the bell peppers in boiling water for 5 minutes. This cuts down on your cook time. Strain and let peppers cool while you do the next steps so they won't burn your fingers when you stuff them.

Preheat oven to 350 degrees and have a deep casserole dish waiting.

In large bowl mix together drained beans, cooked rice, green chilies, chopped onion and taco seasoning. Add 1/2 cup tomato sauce and reserve what remains. Stuff each peppers full of black bean and rice mixture. (if you have leftover mix put in bottom of dish) If you are using cheese you can sprinkle a little cheese on the bottom of the peppers and in the middle. Place all 4 peppers in casserole dish and pour the rest of the can of tomato sauce all over.  Top peppers with cheese.

Bake for 30 minutes, or until juice is bubbling and the cheese it nice and melty on top. Top with sour cream (optional) and enjoy!