Bean And Rice Stuffed Peppers (vegetarian)

• 6 Green peppers
• 2 cup Brown rice
• 1 can Black beans, drained
• 1 can Chili-ready diced tomatoes, 14oz
• 8 oz Shredded Mexican blend cheese
• 4 Shallots, diced
• 2 tsp Minced garlic
• 1 tbsp Olive oil
• 1 Lime
• 1 cup Fresh cilantro
• 3/4 tsp Garlic salt
• 2 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Fajita seasoning (optional)

1. Cut off tops of peppers and remove seeds.
2. Boil peppers in large pot of water for 3 minutes.
3. Remove and let cool.
4. Heat oil in a skillet.
5. Saute shallots and garlic for about 5 minutes.
6. Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime.
7. Add half of the cheese.
8. Mix.
9. Stuff mixture into peppers.
10. Top each pepper with cheese.
11. Bake in a foil-lined dish at 350F for 15 minutes or until cheese melted and bubbly.
12. Remove, let cool 5 minutes and enjoy!

green peppers, brown rice, black beans, tomatoes, blend cheese, shallots, garlic, olive oil, lime, fresh cilantro, garlic, chili powder, cumin

Taken from cookpad.com/us/recipes/361559-bean-and-rice-stuffed-peppers-vegetarian (may not work)