Mexican Black Bean & Cheese Stuffed Peppers

• 4 bell peppers large
• 1/2 yellow onion medium
• 2 cloves garlic
• 1/4 cup cilantro optional
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder mild
• 1 teaspoon dried oregano
• 1 can petite diced tomatoes 14.5 oz.
• 1 can mild hatch green chilis 4 oz.
• 1 1/2 cups cooked brown rice
• 1 can black beans 14 oz. drained and rinsed
• 3/4 cup mexican blend cheese shredded, divided

1. Preheat the oven to 375u0b0F.
2. Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
3. Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides."
4. Finely chop the onion and pepper tops. Mince the garlic and cilantro.
5. Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat before adding the onion and peppers to the pan. Saute for 6-7 minutes until softened and beginning to brown. Add the garlic, salt, black pepper, cumin, coriander, chili powder and oregano Cook for 30 seconds longer, until fragrant. Pour the tomatoes and green chilis into the skillet and allow to simmer for 1-2 minutes.
6. Pro tip: Add in some chopped jalapeno peppers for a spicy kick.
7. Remove the skillet from the heat. Fold in the rice, black beans, 1/2 cup of the shredded cheese and cilantro.
8. Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.
9. Carefully pour enough water into the casserole dish to rise 1/2-inch up the sides of the peppers.
10. Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
11. Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
12. Bake the stuffed peppers for 50 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
13. Remove the foil and continue baking for 10-15 minutes longer, until the cheese on top is golden-brown.
14. Check to see that stuffed peppers are done. Remove from oven or add time as needed.
15. Allow the peppers to rest for 5-10 minutes. Serve and enjoy.

bell peppers, onion, garlic, cilantro optional, olive oil, salt, black pepper, ground cumin, ground coriander, chili powder mild, oregano, petite diced tomatoes, hatch green chilis, brown rice, black beans, blend cheese

Taken from www.yummly.com/recipe/Mexican-Black-Bean-_-Cheese-Stuffed-Peppers-2720291 (may not work)