Always use organic when possible
1 1/2 Tbsp salt
6 large green or red bell peppers, remove tops, seeds and membranes
2 Tbsp avocado oil
3/4 cup onions, peeled, chopped
3 cups cooked rice
25 oz. black beans, drained, rinsed
20 oz. chili style diced tomatoes
1 jalapeno pepper, diced
1 1/2 tsp chili powder
2 tsp garlic salt
3/4 tsp cumin, ground
1/2 tsp salt
12 oz. shredded Mexican cheese blend or Asadero cheese
Preheat oven to 350F.
In a large pot over medium high heat, bring the water and 1 Tbsp to a boil.
Add bell peppers to boiling water.
Peppers should slightly soften. About 3 to 4 minutes.
Remove from heat and drain.
In a skillet over medium heat, add avocado oil.
Add onion and stir. Onions should become soft and transparent. About 7 to 8 minutes.
In a large mixing bowl, add rice black beans, tomatoes and cooked onions.
Stir to combine well.
Add chili powder, garlic salt, cumin and 1/2 tsp salt.
Stir to combine evenly.
Stir in 2 cups of cheese into rice mixture.
Spoon rice mixture into bell peppers evenly.
Place stuffed peppers into a baking dish.
Sprinkle peppers with remaining cheese.
Bake until cheese melts and starts to bubble.
About 30 to 32 minutes.