Stuffed Peppers with Baked Pinto Beans

• Si Facile Pinto Beans, well rinsed and drained - 1 jar of 500 ml
• Rice - ½ cup
• Olive oil - 2 tbsp
• Onion, diced - 1
• Chopped garlic cloves - 2
• Drained diced tomatoes – 1 can (796 ml)
• Juice of 1 lime – or 2 tbsp juice
• Cayenne pepper - 1 tsp
• Salt and pepper - to taste
• Large peppers, halved – 4 (insides scooped out)
• Shredded cheddar cheese - 1 cup

Preparation

1. Cook the rice according to the instructions on your product.
2. Place rack in center of oven. Preheat oven to 450°F (232°C).
3. In a large skillet, brown the onions in the oil for a few minutes. Add the garlic and beans. Continue cooking for 5 minutes, stirring occasionally.
4. Add tomatoes, rice, lime juice and cayenne pepper. Season with salt and pepper. Stir for about 3 minutes or until all the liquid has evaporated.
5. On a baking sheet lined with parchment paper, place peppers skin side down. Fill peppers with bean filling. Sprinkle with cheese.
6. Place in the oven, under the grill, for 5 minutes or until the cheese is golden. Enjoy!