Stuffed Bell Peppers Recipe

1 onion (medium)
3 c of rice; cooked
1 canned tomatoes (large)
1 canned black beans
1/2 c of cheese (cheddar); grated
4 pcs of bell peppers (large)

Combine the rice, black beans, tomatoes and onions altogether in one large mixing bowl. Toss well to coat ingredients evenly. Season with pepper and salt. Stir some more. Remove from the heat; and then set aside.

Warm up the oven up to 350 degrees F.

Meanwhile, cut the bell pepper tops off. Scoop out the seeds, and wash. Be careful not to break the bell pepper. Stuff it with the rice mixture; and then top with grated cheese.

Pour in half a cup of water into a casserole dish (shallow). Assemble the stuffed bell peppers on the water (yes – a small portion of the pepper will be submerged in water). Bake it for half an hour (or ’til bell peppers are tender).

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