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Will you all trust that March is practically mostly finished?! Where has room schedule-wise gone? What's more, considering my birthday is coming up on Monday and I will be 29… once more, genuinely, WHERE HAS THE TIME GONE?!
Walk is a bustling month at our home. My hubby's birthday was a week ago, for which he mentioned Rainbow Cake again this year. No stresses with that one, however, we are for the most part huge Rainbow Cake fans.
My birthday is on Monday, and after that mine and my significant other's commemoration is on St. Patrick's Day. So I surmise I should state that March is to a greater degree a bustling month as far as CAKE. Truly, we don't really do without a doubt, however more so eat loads of cake. Each celebratory day merits a cake, right?! RIGHT!
Ingredients :
- 4 Bell Peppers any color, I used red and green
- 1 TB butter or olive oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup cilantro chopped
- 3/4 cup salsa
- 1 cup cooked rice I used brown rice
- 1 cup shredded Mexican cheese
Instructions :
- Preheat oven to 350 degrees.
- Remove tops from peppers and scrape out membranes and seeds. Set aside.
- Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
- Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
- Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!
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