Southwestern Stuffed Bell Peppers (Low Carb)

Ingredients

• 4 bell peppers, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup reduced-fat shredded Cheddar cheese
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 350°F.
2. Brush inside of bell pepper halves with oil; place in a shallow baking dish.
3. In a large skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally.
4. Add beans, tomatoes, cumin, chili powder, salt, and pepper; cook, stirring, until heated through.
5. Divide bean mixture among bell pepper halves. Sprinkle with cheese.
6. Bake for 25 minutes, or until cheese is melted and peppers are tender.
7. Sprinkle with cilantro before serving.

Interesting Facts

• Bell peppers are an excellent source of vitamin C.
• This dish is a great way to get your daily dose of vegetables.
• Black beans are a great source of protein and fiber.