Vegetarian Mexican Stuffed Peppers

• 1 TBL salt
• 4 large red peppers
• 1 TBL olive oil
• 1 cup chopped onion
• 2 cups cooked rice
• 1 15 ounce can black beans, drained and rinsed
• 1 14.5 ounce chili-style diced tomatoes or add Mexican salsa to flavor it.
• 1 tsp. chili powder
• 1 tsp. garlic salt
• 1/2 tsp ground cumin
• 1/2 tsp. salt
• 1 8 ounce package shredded Mexican cheese blend

1. 1)Preheat oven to 350 degrees.
2. 2) Bring a large pot of water and 1 TBL salt to a boil
3. 3) Heat olive oil in a skillet over medium heat. cook and stir onions until they are soft and transparent. (about 5-10 minutes.)
4. 4) mix rice, black beans, tomatoes, and cooked onions in a large bowl. Add chili powder, garlic, salt, cumin, 1/2 tsp. salt and stir until evenly mixed.
5. Stir 1 1/2 cups cheese into rice mixture.
6. 5) Fill each pepper with rice mixture and sprinkle remaining cheese on top.
7. 6) Bake until hot and bubbly. (about 30 minutes)

tbl salt, red peppers, olive oil, onion, rice, black beans, tomatoes, chili powder, garlic salt, ground cumin, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-mexican-stuffed-peppers-52885771 (may not work)