Vegetarian Mexican Stuffed Peppers

• 4 large bell peppers, cut lengthwise in half, seeds removed (I prefer yellow or red)
• 1 (8 ounce) package Mexican rice, prepare according to package directions
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can black beans, heated and drained
• 1 cup shredded cheddar cheese
• 1/2 cup hot water

1. Heat oven to 400.
2. Parboil halved bell peppers for 5 minutes.
3. Saute onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in 1/2 cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
4. Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.

bell peppers, rice, yellow onion, green bell pepper, tomato sauce, black beans, cheddar cheese, hot water

Taken from www.food.com/recipe/vegetarian-mexican-stuffed-peppers-476624 (may not work)