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Black Bean and Rice Stuffed Peppers

Name: Black Bean and Rice Stuffed Peppers
Prep time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 3 large red or green bell peppers, cut lengthwise in half, seeds removed; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 3/4 cup cooked white rice; 4 medium green onions, sliced (1/4 cup); 1/4 cup chopped fresh cilantro; 2 tablespoons vegetable oil; 2 tablespoons lime juice; 1/2 teaspoon salt; 1 clove garlic, finely chopped; 1 plum (Roma) tomato, diced; 1/2 cup crumbled queso fresco cheese (2 oz); Additional chopped fresh cilantro, if desired

Prep 10 min
Total 40 min
Ingredients 12
Servings 6

Ingredients

3 large red or green bell peppers, cut lengthwise in half, seeds removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1/2 teaspoon salt
1 clove garlic, finely chopped
1 plum (Roma) tomato, diced
1/2 cup crumbled queso fresco cheese (2 oz)
Additional chopped fresh cilantro, if desired

Directions

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 6-quart Dutch oven, heat about 3 quarts (12 cups) water to boiling. Add bell pepper halves; cook uncovered 1 minute. Remove pepper halves from boiling water; immediately plunge into ice water until cold. Drain.
3

In medium bowl, mix beans, rice, onions, 1/4 cup cilantro, oil, lime juice, salt and garlic until blended. Stir in tomato and cheese. Spoon mixture evenly into pepper halves. Place in baking dish; cover tightly with foil.
4

Bake 25 to 30 minutes or until peppers are tender. Sprinkle with additional cilantro.