2cupscooked rice or favorite grainsuch as quinoa or couscous
1/2poundground chickenor turkey, beef or meat substitute
salt & pepper
115 ouncecan black beans, drained and rinsed or kidney or white beans
2 1/2cupsshredded monterey jack cheese, reserve 1/2 cup for topping or cheddar or pepperjack or colby
1/2cupfresh cilantro leaveschopped
Preheat oven to 375 degrees F. Place halved bell peppers cut side up in a shallow baking dish.
In a large skillet, saute onion and jalapeno in olive oil until translucent, about 5 minutes. Add ground meat, season with salt & pepper and brown until cooked through, breaking into pieces with wooden spoon. Add the garlic powder, chili powder, cumin and oregano, stir to combine. Remove from heat and fold in beans and cooked rice (or grain), 2 cups shredded cheese, and chopped cilantro.
Stuff pepper halves with filling. Bake for 30 minutes covered in foil. Remove foil, top with remaining 1/2 cup shredded cheese and bake uncovered for an additional 15-20 minutes until peppers are tender.
For Vegetarian version, substitute meat substitute for ground meat.