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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. | 3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes. | 4. 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; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend. | 5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon		-	-	-	-
green bell pepper	4		seeds	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
chili tomato	1	can	diced	376.5517	80.9996	10.2324	1.2279
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.