Black Bean and Rice Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the white rice according to the package instructions and set aside.

3. 3

   While the rice is cooking, cut the tops off the bell peppers and remove the seeds and membranes.

4. 4

   Finely chop the shallot.

5. 5

   In a large bowl, combine the cooked rice, black beans, chopped shallot, tomato paste, cumin, and chili powder. Mix well.

6. 6

   Stuff each bell pepper with the rice and bean mixture.

7. 7

   Place the stuffed peppers in a baking dish and cover with foil.

8. 8

   Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.

9. 9

   Remove the foil and bake for an additional 5 minutes to slightly brown the tops.