4bell peppersuse green, red, yellow or orange or a combination
2tbspolive oilplus more for drizzling
1box4.3 ox Rice-a-Roni Long Grain and Wild Rice, cooked
Diced up tops from the 4 peppers
1small red oniondiced
1/2cupshredded carrotsroughly chopped
1jalapeno pepperseeded and diced
2clovesgarlicminced
1can14 oz Fire-Roasted Tomatoes
1can14 oz Black Beans, drained and rinsed well
2tbsptomato paste
1cupfresh baby spinach
1cupshredded Parmesan cheesedivided
1/2cupshredded mozzarella cheese
1can8 oz tomato sauce
Salt and pepperto taste
Instructions
Preheat oven to 400 degrees.
Cut tops off of peppers (set aside), clean seeds out of peppers, and cut peppers in half lengthwise.
Cut an X in the hull of each pepper. Place the peppers cut-side down in a large casserole dish and roast for 20 minutes. Remove from oven and let cool slightly.
While peppers are roasting, dice up the peppers tops. Heat 2 tablespoons of olive oil in large skillet or dutch oven over medium-high heat.
Add to skillet and saute till soft: onions, peppers, carrots, and jalapeno pepper - about 5 - 6 minutes. Then add the garlic and saute another minute.
Stir in cooked 2 tablespoons tomato paste, rice, fire-roasted tomatoes, and black beans. Season with salt and pepper to taste. Cook till heated through.
Remove from heat and stir in the spinach and 1/2 cup of the Parmesan cheese.
Remove peppers from baking dish and evenly spread the tomato sauce onto the bottom of the baking dish.
Fill each pepper half with the rice mixture. Place in baking dish and top with the mozzarella cheese and the remaining Parmesan cheese.