Simple Beans And Rice Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 large red peppers or 3 medium red peppers
• 1 (198 g) package black bean and rice mix (such as zatarain's)
• 2/3 cup old cheddar cheese, grated
• 1 (10 ounce) can condensed tomato soup

Recipe

• 1 prepare beans and rice according to package directions. let stand until most of the liquid is absorbed.
• 2 preheat oven to 350 degrees.
• 3 wash and dry peppers. slice off the stem end and remove membrane and seeds.
• 4 stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. press with the back of a spoon as you fill to compact. replace the stem ends onto the peppers.
• 5 stand up in an ovenproof baking dish and spoon tomato soup over. do not reconstitute the soup.
• 6 bake for 40 - 50 minutes, until peppers are tender.
• 7 note: not a big deal if the peppers won't stand up. use a couple of toothpicks to hold the stem "lid" in place.
• 8 prep time doesn't include time to make the beans and rice - 25 minutes.