Peppers Stuffed with Rice and Beans

• 1 cupbrown rice, uncooked
• 1 canblack beans, 15 ounce can
• 6 red bell peppers, any color
• 1 cupcheddar cheese, shredded
• 1 tomato, chopped
• 1 cupsalsa
• to taste salt, optional to taste

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat the oven to 400 °F.

3. 3

   Cook brown rice according to package directions.

4. 4

   Wash the peppers under running water.

5. 5

   Cut the tops off the peppers and spoon out the seeds.

6. 6

   Cut up two peppers and leave four to fill with the rice mixture.

7. 7

   Drain and rinse the black beans.

8. 8

   Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).

9. 9

   Spoon about 3 tablespoons of the mixture into the bottom of each pepper.

10. 10

    Sprinkle with 2 tablespoons of cheese.

11. 11

    Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.

12. 12

    Bake peppers in a baking dish for 30 minutes.

13. 13

    Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.