# What You Need:
→ Vegetables
01 - 4 large bell peppers, tops trimmed and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons olive oil
→ Rice & Beans
05 - 1 cup cooked long-grain rice
06 - 1 (15 oz) can black beans, rinsed and drained
→ Taco Seasoning
07 - 1 tablespoon chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1/2 teaspoon salt
→ Other
13 - 1 cup shredded cheddar cheese or Mexican blend
14 - 1 cup salsa
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 lime, cut into wedges
# Directions:
01 - Set the oven to 375°F (190°C).
02 - Trim tops off bell peppers and remove seeds and membranes. Arrange upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and cook for 1 minute.
04 - Add cooked rice, drained black beans, chili powder, cumin, paprika, oregano, cayenne pepper, and salt to the skillet. Stir thoroughly to combine all ingredients.
05 - Stir in half of the salsa and half of the cheese until the cheese has melted. Remove from heat and fold in the chopped cilantro.
06 - Spoon the rice mixture evenly into each bell pepper. Top each with the remaining salsa and cheese.
07 - Cover the baking dish loosely with aluminum foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is bubbly.
08 - Serve warm, garnished with extra cilantro and lime wedges.
