Mexican Unstuffed Bell Peppers

• 2 tablespoons vegetable oil
• 1 onion, diced
• 6 garlic cloves, minced
• 1 cup rice
• 4 bell peppers, I use a combo of green bell & poblano
• 1 lb cooked ground beef
• 1 (28 ounce) can black beans, rinsed & drained
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons oregano
• 1 tablespoon salt
• 1 teaspoon ground cumin
• ground black pepper
• jalapeno pepper, minced, to taste (optional)
• 2 2 cups monterey jack pepper cheese (or a combination) or 2 cups cheddar cheese (or a combination)

1. Preheat oven to 350u0b0F.
2. Saute onion & garlic in oil over medium heat until softened.
3. Boil rice in salted water until just soft. Drain.
4. Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
5. In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
6. Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
7. Enjoy!

vegetable oil, onion, garlic, rice, bell peppers, ground beef, black beans, tomatoes, oregano, salt, ground cumin, ground black pepper, jalapeno pepper, pepper cheese

Taken from www.food.com/recipe/mexican-unstuffed-bell-peppers-321534 (may not work)