Ingredients
- 4 red bell peppers, or any other color, top and core removed
- 1 tomato, sliced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup brown rice, uncooked
- 1 cup salsa
- 1 cup shredded cheddar cheese, reduced fat
- Salt to taste
Directions
Preheat the oven to 400°F.
Cook brown rice according to package directions.
Combine the beans, rice, salsa and salt in a bowl.
Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
Place a slice of tomato on top of the mixture and sprinkle with 2 tablespoons of shredded cheese.
Spoon about 3 tablespoons of the mixture again to fill the pepper completely.
Bake peppers for 30 minutes. Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Remove from oven and let rest for 15 minutes. Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Red peppers are a great source of vitamin C and vitamin A.
The stuffing of bell peppers originated in Spain, more specifically Basque Country. Usually a piqullo pepper is used, but bell peppers are frequently used in the United States.
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