2- 4 bell peppers
1 tbsp olive oil
½ c onion, chopped
2-4 cloves garlic, minced
2 c cooked rice
2 c or 1 can black beans
2 c tomatoes, diced
1 tsp chili powder
½ tsp cumin
½ tsp salt
1 c cheese, shredded
Optional: sliced carrots, cubed potatoes, ground beef, hot peppers

Preheat oven to 375. Heat olive oil over medium heat. Add onion and cook until soft. Add garlic, cook 1 minute. If using optional ingredients, add now and cook until almost done. Add rice, beans, tomatoes, chili powder, cumin, and salt. Cook over low-medium heat 2-4 minutes.

Remove from heat and stir in half of the cheese. Cut off tops and remove seeds of peppers. The bottoms may need to be cut so that the pepper sits flat. Spoon rice mixture into peppers and place in baking dish. Pour ½ c water in baking dish, cover with foil and bake 30 minutes.

Uncover, top with the remaining cheese and bake uncovered until cheese is melted and browned.