Chris Powell's Stuffed Pepper

Added to Recipes on Wed 01/02/2013


2 tsp olive oil

1/2 cup diced onions

3/4 cup cooked brown rice

1 clove garlic 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 length wise and cleaned of  seeds

4 tbsp shredded reduced fat Monterrey Jack cheese



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.