Vegetarian Mexican Stuffed Peppers - cooking recipe

Ingredients

4 large bell peppers, cut lengthwise in half, seeds removed (I prefer yellow or red)
1 (8 ounce) package Mexican rice, prepare according to package directions
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can tomato sauce
1 (15 ounce) can black beans, heated and drained
1 cup shredded cheddar cheese
1/2 cup hot water

Preparation

Heat oven to 400.
Parboil halved bell peppers for 5 minutes.
Saute onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in 1/2 cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.