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Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium tomato, diced
• 1-2 cloves garlic, minced
• 2 tsp chili powder (optional)
• 1 tsp cumin (optional)
• 1 tsp paprika (optiona )
• 1 cup dry rice (basmati or jasmine recommended)
• 2 1/2 cups vegetable stock
• 1 can black beans, drained and rinsed
• 4 large bell peppers

Directions

1. Pre heat the oven to 400 degrees and line a large baking sheet with parchment paper or foil
2. Cut off the pepper tops and remove the seeds
3. Roast for 10-15 min seasoned with salt and pepper
4. In a large skillet, combine olive oil, diced onion, and diced tomato
5. Cook 4-5 min over medium heat
6. Add minced garlic, chili powder, cumin, and paprika to the skillet
7. Stir in and cook for 1-2 min
8. Stir in the dry rice
9. Stir in the vegetable broth and increase skillet to high heat until boiling
10. Stir in black beans
11. Cover the skillet and simmer over low heat for 15 min
12. Spoon the filling into the roasted peppers and add any additional toppings you want