Chris Powell's Stuffed Pepper

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Ingredients

  • 2 tsp olive oil
  • 1/2 cup diced onions
  • 3/4 cup cooked brown rice
  • 1 garlic clove finely chopped
  • 1/2 cup canned black beans, drained and rinsed
  • 1 pinch of salt
  • 1 pinch of cayenne
  • 1 red pepper, cut into half lengthwise and cleaned of seeds
  • 4 tbsp shredded reduced fat Monterrey Jack cheese

Directions

Preheat oven to 375 degrees.

Heat the olive oil in a medium pan, stir in the onions and cook until soft, about 5 minutes.

Stir in the rice, garlic, beans sprinkle with salt and cayenne. Continue cooking for another minute.

Stir in 2 tablespoons of the cheese then stuff both pepper halves with the mixture.

Place pepper in a small ovenproof dish, sprinkle with the remaining cheese and back for 30 minutes until cheese is bubble and pepper has softened.

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