# Components:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
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 - Preheat oven to 375°F (190°C).
02 - Trim the tops off bell peppers, remove seeds and membranes. Arrange peppers upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add cooked rice, black beans, chili powder, cumin, paprika, oregano, cayenne pepper (if using), and salt to the skillet. Stir well to combine all ingredients.
05 - Stir in half the salsa and half the shredded cheese until cheese is melted. Remove from heat and fold in chopped cilantro.
06 - Fill each bell pepper evenly with the rice mixture. Top each with remaining salsa and shredded cheese.
07 - Cover baking dish loosely with foil. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is bubbly and golden.
08 - Serve warm, garnished with extra cilantro and lime wedges.
