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Mexican Style Stuffed Peppers:
4 red bell peppers, tops cut off and inside ribs and seeds removed
2 cups of cooked rice
1 small can of Fire Roasted tomatoes w/ chilis
1 small can of black beans, rinsed & drained
handful of chopped parsley
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
olive oil
salt & pepper
2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)
Bake in a 375F oven for 40-50 minutes, until the peppers are blistering.
4 red bell peppers, tops cut off and inside ribs and seeds removed
2 cups of cooked rice
1 small can of Fire Roasted tomatoes w/ chilis
1 small can of black beans, rinsed & drained
handful of chopped parsley
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
olive oil
salt & pepper
2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)
Bake in a 375F oven for 40-50 minutes, until the peppers are blistering.
