Vegetarian Stuffed Green Peppers So Tasty

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Vegetarian Stuffed Green Peppers

"When I turned into little, my circle of relatives frequently ate meat-stuffed peppers. This veggie alternative came from my creativeness."

Ingredients :

1 cup uncooked white rice
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
4 green bell peppers
16 slices Swiss cheese
1 (15 ounce) can tomato sauce

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H20M

Preheat oven to four hundred ranges F (2 hundred degrees C).
In a saucepan convey 2 cups water to a boil. Add rice and stir. Reduce warmth, cover and simmer for 20 minutes.
Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and cast off the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on pinnacle and repeat 3 extra times, finishing with cheese on top.
Bake in preheated oven until peppers soften, about 45 minutes.
Meanwhile, heat tomato sauce in a small saucepan over low to medium warmness. Slice peppers in half, top with tomato sauce and serve.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook it evenly, and make easy-up easier.

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