Peppers Stuffed with Rice and Beans

Ingredients, directions and serving information for Peppers Stuffed with Rice and Beans.

• 1 cup uncooked brown rice
• 1 can low-sodium black beans
• 6 bell peppers
• 1 cup reduced-fat cheddar cheese
• 1 tomato
• 1 cup salsa
• salt

1. Wash hands with soap and water.
2. Preheat the oven to 400 °F.
3. Cook brown rice according to package directions.
4. Wash the peppers under running water.
5. Cut the tops off the peppers and spoon out the seeds.
6. Cut up two peppers and leave four to fill with the rice mixture.
7. Drain and rinse the black beans.
8. Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
9. Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
10. Sprinkle with 2 tablespoons of cheese.
11. Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
12. Bake peppers for 30 minutes.
13. Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.