Ingredients:
1 can (19 oz/540 mL) black beans, drained, rinsed
3/4 cup (175 mL) cooked white rice
4 medium green onions, sliced (1/4 cup/50 mL)
1/4 cup (50 mL) chopped fresh cilantro
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) lime juice
1 clove garlic, finely chopped
1/4 tsp (1 mL) salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato diced
Additional chopped fresh cilantro, if desired
Special Touch : If you like, sprinkle the cooked peppers with shredded Cheddar or Monterey Jack cheese.Success : Any colour bell pepper can be used for this recipe. For fiesta flair, try using a variety of colours.Serve With : These meatless stuffed bell peppers can be served as a main dish with salad and bread, or they make a nice side dish with pork chops or chicken.