Ingredients:

  • 4 large bell peppers (orange, yellow, or red), about 800g total (approx. 1.75 lbs)
  • 1 tablespoon olive oil, 15 ml
  • 1 small onion, finely chopped, about 150g (approx. 1/2 cup chopped)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup cooked rice (white or brown), about 185g (approx. ¾ cup uncooked)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • ½ cup shredded cheddar cheese (or Monterey Jack), about 57g (approx. ½ cup shredded)
  • Sour cream or Greek yogurt (optional)
  • Chopped cilantro or parsley (optional)
  • Hot sauce (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers and remove seeds and membranes. Carve jack-o'-lantern faces into the sides of the peppers using a sharp knife.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add diced tomatoes, black beans, cooked rice, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
  4. Stand the carved bell peppers in the baking dish. Spoon the filling into each pepper, packing lightly.
  5. Pour about ½ inch of water into the bottom of the baking dish. Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle the tops of the peppers with shredded cheese. Bake for another 10 minutes, or until the peppers are tender and the cheese is melted.
  6. Let the peppers cool slightly before serving. Garnish with optional toppings like sour cream, cilantro, and hot sauce.