I love Mexican food but trying to cut gluten and carbs can be challenging when GF. This is a great gluten free dish.
2- 15 oz cans black beans or refried beans (what I used here)
3⁄4 C. salsa
1-2 bags steamers brown rice
4-6 bell peppers (any color)
2 C. shredded Monterrey Jack Cheese
Cook rice in microwave.
Mix beans and salsa in a medium bowl.
Slice peppers in half, scoop out seeds and place in 9×13 baking dish.
Fill each pepper half with rice and beans. Top with cheese.
Cover with foil.