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
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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