Mexican Vegetarian Stuffed Peppers

Ingredients

• 1 tablespoon salt
• 4 large green bell peppers - tops , seeds, and membranes removed
• 1 tablespoon olive oil
• 0.5 cups chopped onion
• 2 cups cooked rice
• 1 can black beans , 15 ounce
• 1 can chili-style diced tomatoes , 14.5 ounce
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 1 package shredded Mexican cheese blend , 8 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.

3. 3

   Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.

4. 4

   Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

5. 5

   Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.

6. 6

   Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

7. 7

   Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.