Vegetarian Mexican Inspired Stuffed Peppers
""I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."..."
INGREDIENTS
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1 tablespoon salt
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4 large green bell peppers - tops, seeds, and membranes removed
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1 tablespoon olive oil
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1/2 cup chopped onion
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2 cups cooked rice
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1 (15 ounce) can black beans, drained and rinsed
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1 (14.5 ounce) can chili-style diced tomatoes
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1 teaspoon chili powder
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1 teaspoon garlic salt
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
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