Makes 4 peppers
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
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.
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!