Stuffed Peppers

Stuffed peppers are special to me (weird? yes, but I have a good reason!), when Jason and I first started dating, he wanted to make me dinner.  Being clueless about vegetarian meals, he went straight to the internet.  He ended up making me stuffed peppers and they were really good!  I've since taken over 99% of the cooking, including the stuffed peppers.  My recipe isn't quite the same, but it's still yummy ☺

Stuffed Peppers
Makes 4 peppers

Ingredients:
4 large bell peppers, any color
2 tsp olive oil
1 cup diced onion
1 garlic clove, minced
1 can low sodium black beans, drained and rinsed
1 can no salt added diced tomatoes, drained
1/4 tsp cumin
2 cans (8oz each) no salt added tomato sauce, divided
2 cups reduced fat shredded cheese (I used colby jack, but any flavor will work), divided

Directions:
1.  Preheat the oven to 350°.  Slice the tops off of the peppers, discard the stem and dice.  Scoop all the remaining seeds and ribs out of the peppers.  Place the peppers on a baking sheet.

2.  Heat the olive oil over medium heat and add the onions, diced peppers, garlic and cumin.  Sauté until onions and peppers begin to soften, about 5-7 minutes.  Add the tomatoes, black beans and rice.  Mix well and cook until heated through.

3.  Turn off the heat and fill peppers about halfway up with the filling.  Top filling with 2 tablespoons tomato sauce and 1/4 cup of cheese.  Repeat with remainder of filling, 2 more tablespoons of sauce and another 1/4 cup of cheese.

4.  Bake until cheese is melted and peppers are beginning to soften, about 25 minutes.  Serve with additional tomato sauce.  Enjoy!