Bean And Rice Stuffed Peppers (vegetarian)

Name: Bean And Rice Stuffed Peppers (vegetarian)
Cuisine: American
Ingredients: 6 Green peppers; 2 cup Brown rice; 1 can Black beans, drained; 1 can Chili-ready diced tomatoes, 14oz; 8 oz Shredded Mexican blend cheese; 4 Shallots, diced; 2 tsp Minced garlic; 1 tbsp Olive oil; 1 Lime; 1 cup Fresh cilantro; 3/4 tsp Garlic salt; 2 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Fajita seasoning (optional)

mwidhalm @cook_3668181

Stuffed pepper smells and tastes great!

mwidhalm @cook_3668181

Stuffed pepper smells and tastes great!

Saved

Ingredients

6Green peppers
2 cupBrown rice
1 canBlack beans, drained
1 canChili-ready diced tomatoes, 14oz
8 ozShredded Mexican blend cheese
4Shallots, diced
2 tspMinced garlic
1 tbspOlive oil
1Lime
1 cupFresh cilantro
3/4 tspGarlic salt
2 tspChili powder
1/2 tspCumin
1/2 tspFajita seasoning (optional)

Saved

Steps

1

Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool.
2

Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes.
3

Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix.
4

Stuff mixture into peppers. Top each pepper with cheese. Bake in a foil-lined dish at 350°F for 15 minutes or until cheese melted and bubbly. Remove, let cool 5 minutes and enjoy!