Refried Bean And Pepper Loaf

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 -2 jalapeno chile, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 (16 ounce) cans refried beans
• 1 cup cooked white rice
• 1/3 cup chopped fresh cilantro
• 3 eggs, beaten
• 1 cup grated monterey jack cheese

1. Preheat oven to 350u0b0; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.
2. Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.
3. Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.
4. Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.
5. Let the loaf stand in the pan for at least 10 minutes before slicing to serve.

olive oil, onion, green bell pepper, red bell pepper, garlic, jalapeno chile, chili powder, ground cumin, beans, white rice, fresh cilantro, eggs, grated monterey

Taken from www.food.com/recipe/refried-bean-and-pepper-loaf-197158 (may not work)