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Make dinner fun and colorful with these stuffed bell peppers! Filled with a savory mixture of rice, beans, and cheese, they are as tasty as they are easy to prepare. Plus, they look fantastic on the table!
Preheat the oven to 375°F (190°C).
Wash the bell peppers, cut the tops off, and remove the seeds. Set aside.
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
Stir in cooked rice, black beans, cumin, salt, and pepper. Mix well and heat through for about 5 minutes.
Remove the skillet from heat and stir in half of the shredded cheese.
Fill each bell pepper with the rice and bean mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. Top with the remaining shredded cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes before serving. Enjoy your colorful stuffed bell peppers!
