Bean Stuffed Fiesta Peppers ~ 30 minutes

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Specially for Chilli lovers

Ingredients:

• 3 large bell peppers, any colors
• 2 teaspoon olive oil
• 2 gloves garlic, minced
• 1 cup of fresh chopped onion
• 2 cans pinto or dark kidney beans, drained and rinsed
• 1 can stewed or diced tomatoes
• 1 tablespoon chili powder
• 1 cup salsa
• 1 cup cooked brown rice
• 1 cup shredded cheese

Preparation:

Preheat oven to 350 degrees. Spray a large baking dish with cooking spray.

Remove tops and seeds from peppers; cut in half.

In a large skillet, heat oil on medium for 2 minutes. Add onion and garlic.

Saute until onions are translucent:

Reduce heat; add tomatoes with juice, chili powder and salsa; stir to combine.

Cook until thick consistency. Add rice; stir.

Remove from heat. Sprinkle 1/2 cup cheese.

Fill pepper halves with bean mixture.

Place in prepared baking dish; cover with foil.

Bake for 20~25 minutes.

Before serving, sprinkle remaining 1/2 cup cheese on top of peppers.

Return to oven briefly to melt cheese.

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