Roasted Picadillo-Stuffed Bell Peppers

• 4 bell peppers any color; tops, seeds, and veins removed
• 1 container beef Picadillo, leftover from Mexican Picadillo recipe
• 8 3/4 ounces brown rice microwaveable bag
• 14 ounces canned black beans drained and rinsed
• 2 cups shredded mexican cheese blend

1. Pre-heat oven to 425 degrees F.
2. Line shallow baking dish with foil. Place bell peppers upright in baking dish. (Tip: Shave the bottom of the peppers to help them stay upright.)
3. Remove picadillo from the refrigerator and let come to room temperature.
4. Heat large skillet on medium-high heat. Add picadillo, rice, and black beans, mixing well. Cook for 5 minutes.
5. Spoon some of the picadillo mixture into the bottom of the peppers. Layer on shredded cheese, then another layer of picadillo. Finally, top with another layer of cheese.
6. Bake in oven for 10-15 minutes. Watch closely for the cheese to melt.
7. Serve with your favorite salsa, cilantro, and/or sour cream.

bell peppers, beef picadillo, brown rice, black beans, mexican cheese

Taken from www.yummly.com/recipe/Roasted-Picadillo-Stuffed-Bell-Peppers-2673655 (may not work)