Stuffed Bell Peppers With Brown Rice And Beans

Ingredients

• 1 cup brown rice, uncooked
• 1 can (15 ounces) black beans, low sodium
• 4 bell peppers (any color)
• 1 cup cheddar cheese, shredded (reduced fat)
• 1 tomato, sliced
• 1 cup salsa
• salt to taste

Method

1. 1 Preheat oven to 400°F. Cook brown rice according to package directions.
2. 2 Wash peppers, cut off tops, and remove seeds. Drain and rinse black beans.
3. 3 Combine cooked rice, beans, salsa, and salt. Spoon mixture into peppers.
4. 4 Place a tomato slice on the filling, then sprinkle with 2 tablespoons cheese.
5. 5 Bake for 30 minutes. Top with remaining cheese and bake 15 minutes more.