I really enjoy stuffed peppers and have selected a few recipes of my favorite types! Please enjoy the recipes
Mexican-Style Stuffed Peppers
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked Spanish-style rice (usually sold in packets)
15-ounce can black beans, drained and rinsed
14-1/2-ounce can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1 / 2 teaspoon ground cumin
1/2 teaspoon salt or more as desired
4 large red or yellow bell peppers, tops, seeds and membranes removed
10 ounces shredded Mexican cheese blend
Heat oven to 350 degrees.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes.
In a large bowl, mix rice, black beans, tomatoes, and cooked onion. Add chili powder, garlic salt, cumin, and salt; stir until well combined.
Fold half of the Mexican cheese into rice mixture. Stand peppers up in large muffin tins and fill each with the rice mixture.
Sprinkle peppers with remaining Mexican cheese.
Bake until cheese is melted and bubbling about 30 minutes.