4large green bell peppers - topsseeds, and membranes removed
1tablespoonolive oil
1/2cupchopped onion
2cupscooked rice
15ounceblack beansdrained and rinsed
14.5ouncechili-style diced tomatoes
1teaspoonchili powder
1teaspoongarlic salt
1/2teaspoonground cumin
1/2teaspoonsalt
8ounceshredded Mexican cheese blend
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Slice the pepper THROUGH the stem long-wise. Trim the core from the inside of the peppers and strip away any seeds.
Bring a large pot of water and 1 tablespoon salt to a boil; parboil bell peppers until slightly softened, 3 to 4 minutes. Drain.
Pour 2 1/2 cups tomato sauce into a baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers cut side up in the dish. Reserve.
Heat olive oil in a skillet over medium heat; cook and stir onion until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; sprinkle peppers with remaining Mexican cheese blend.
Bake in preheated oven until cheese is melted and bubbling, about 30-45 minutes.