Mexican Unstuffed Bell Peppers

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 6 garlic cloves, minced
• 1 cup rice
• 4 bell peppers, I use a combo of green bell & poblano
• 1 lb cooked ground beef
• 1 (28 ounce) can black beans, rinsed & drained
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons oregano
• 1 tablespoon salt
• 1 teaspoon ground cumin
• ground black pepper
• jalapeno peppers, minced, to taste (optional)
• 2 cups shredded monterey jack cheese or monterey jack pepper cheese or cheddar cheese (or a combination)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Saute onion & garlic in oil over medium heat until softened.

3. 3

   Boil rice in salted water until just soft. Drain.

4. 4

   Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.

5. 5

   In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregao, salt, cumin, pepper & jalapenos, if using.

6. 6

   Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.

7. 7

   Enjoy!