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.