Mexican Unstuffed Bell Peppers - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 onion, diced
6 garlic cloves, minced
1 cup rice
4 bell peppers, I use a combo of green bell & poblano
1 lb cooked ground beef
1 (28 ounce) can black beans, rinsed & drained
1 (15 ounce) can diced tomatoes
2 tablespoons oregano
1 tablespoon salt
1 teaspoon ground cumin
ground black pepper
jalapeno pepper, minced, to taste (optional)
2 2 cups monterey jack pepper cheese (or a combination) or 2 cups cheddar cheese (or a combination)

Preparation

Preheat oven to 350\u00b0F.
Saute onion & garlic in oil over medium heat until softened.
Boil rice in salted water until just soft. Drain.
Halve peppers & remove seeds. Place in 9x13\" baking dish, insides up.
In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
Enjoy!