A Beginner's Guide by Sahar Ahmed

Directions

Preheat oven to 400 degrees.
In a deep pan bring 2 cups of water with 1/2 teaspoon salt to boil. Add the rice and boil until tender about 7-8 minutes. Drain and set aside.
Remove tops from peppers and scrape out membranes and seeds. Cut out eyes and mouth shape of your choice and set aside.
Heat the oil in a skillet over medium heat, add onions and diced green bell peppers. Cook until soft, about 5 minutes.
Add in garlic and cook for 1 additional minute.
Add in cumin, garlic powder, paprika, chili powder and salt. Cook for 30 seconds.
Add in the canned tomatoes and black beans and cook for 5 minutes.
Stir in cooked rice and cook for 1 minute.
Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish.
Top each pepper with a 1/8 cup of shredded cheese.
Bake in preheated oven for 25-30minutes until peppers have softened and cheese is melted. Enjoy!