Black Bean and Rice Stuffed Peppers

large red or green bell peppers, cut lengthwise in half, seeds removed

can (15 oz) Progresso™ black beans, drained, rinsed

3/4

cup cooked white rice

medium green onions, sliced (1/4 cup)

1/4

cup chopped fresh cilantro

tablespoons vegetable oil

tablespoons lime juice

1/2

teaspoon salt

clove garlic, finely chopped

plum (Roma) tomato, diced

1/2

cup crumbled queso fresco cheese (2 oz)

Additional chopped fresh cilantro, if desired

Hide Images

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.