Bean Stuffed Bell Peppers

Directions

• To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large dish or cookie pan. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a bit blistered around the edges. Set aside. Leave the oven on for baking the peppers, if baking immediately.
• In the meantime, cook the rice (cook however you prefer, I’ve briefly outlined my method here): Bring a large pot of water to boil with a tsp of salt. Drain the rice and add the rice to the boiling water and continue boiling, uncovered, for 15 minutes, until you can easily mush/break a rice grain between your finger tips. Drain off and return the rice to the pot. Set aside.
• Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion, garlic paste, and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’ve broken down almost completely, another 5 minutes or so.
• Add the cilantro, chili powder, italian seasoning, and cumin. While stirring, cook until the garlic is fragrant, about 30 seconds.
• Remove the pot from the heat and add the rice, beans, lime/lemon juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
• To stuff the peppers, pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture. Top the peppers with the cheese.
• Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with the garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days.