BLACK BEAN STUFFED PEPPERS


These Black Bean Stuffed Peppers are crammed with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!



Ingredients:
4 Bell Peppers any color, I used red and green
1 TB butter or olive oil
1/2 cup onion diced
2 cloves garlic minced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1 15 oz can black beans, tired and rinsed
1/4 cup cilantro chopped
3/4 cup salsa
1 cup cooked rice I used brown rice
1 cup shredded Mexican cheese

 Instructions:
Preheat oven to 350 degrees.
Remove tops from peppers and scrape out membranes and seeds. Set aside.
Melt butter in skillet over medium warmth and upload onions. Cook till soft, about 5 minutes. Add in garlic and prepare dinner for 1 extra minute.
Stir in black beans, cumin, chili powder, and garlic salt. Using the again of a fork, mash up about half of the black beans. Add in cilantro and salsa and prepare dinner for 2 extra minutes. Remove from warmth and stir in cooked rice.
Evenly fill the 4 ready peppers with the rice and black bean combination and set interior a baking dish. Top every pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes till peppers have softened and cheese is melted. Enjoy!

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