INGREDIENTS
•
1 tablespoon salt
•
4 large green bell peppers - tops, seeds, and membranes removed
•
1 tablespoon olive oil
•
1/2 cup chopped onion
•
2 cups cooked rice
•
1 (15 ounce) can black beans, drained and rinsed
•
1 (14.5 ounce) can chili-style diced tomatoes
•
1 teaspoon chili powder
•
1 teaspoon garlic salt
•
1/2 teaspoon ground cumin
•
1/2 teaspoon salt
•
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)