Chris Powell's Stuffed Pepper

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Difficulty: Easy - for beginners


2 tsp olive oil
1/2 cup diced onions
3/4 cup cooked brown rice
1 clove garlic finely chopped
1/2 cup canned black beans, drained and rinsed
1 pinch of salt
1 pinch of cayenne
1 red pepper, cut into half length wise and cleaned of seeds
4 tbsp shredded reduced fat Monterrey Jack cheese


Preheat oven to 375 degrees.
Heat the olive oil in a medium pan, stir in the onions and cook until soft, about 5 minutes.
Stir in the rice, garlic, beans sprinkle with salt and cayenne. Continue cooking for another minute.
Stir in 2 tablespoons of the cheese then stuff both pepper halves with the mixture.
Place pepper in a small ovenproof dish, sprinkle with the remaining cheese and back for 30 minutes until cheese is bubble and pepper has softened.


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