Beans and Rice Stuffed Peppers

This "Foodie Friday" we're sharing a recipe from the Greater Pittsburgh Community Food Bank

Ingredients

• 1 tsp garlic powder
• 1 tsp cumin (optional)
• 1/4 tsp salt
• 4 bell peppers
• 1 can (15 oz) diced tomatoes
• 1/2 cup onion, chopped
• 1/2 cup shredded low-fat cheddar cheese
• 1 cup cooked brown or white rice
• 1 can (15 oz) black beans, drained and rinsed

Instructions

1. Preheat oven to 375°.
2. Cut peppers in half and remove seeds.
3. Place peppers cut-side up in a baking dish.
4. Add rice, beans, tomatoes, onion, and seasoning to a bowl. Stir to mix.
5. Spoon rice mixture into pepper halves.
6. Sprinkle 1 tablespoon of shredded cheese on each pepper half.
7. Bake for 30-35 minutes.

Serves: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes

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