Vegetarian Stuffed Peppers - Take Two

This is my second take on vegetarian stuffed peppers. The first can be found here. These were Mexican themed, so I served them topped with salsa. Turns out my three year old likes salsa, but not stuffed peppers. Ah well.


Vegetarian Stuffed Peppers
6 poblano peppers, cut in half lengthwise
1 tblsp olive oil
1 small red onion, sliced thin
2 cloves garlic, sliced thin
1 can black beans, drain only the very top of the liquid
1 batch cooked brown rice (mine was for 2-3 servings)
1 1/2 tblsp taco seasoning
1/2 tblsp cumin
salt and pepper
1 cup shredded cheddar cheese
Place peppers in a glass casserole dish. Heat olive oil over medium high heat in a large skillet. Brown onion. Add garlic and cook until fragrant. Add beans, brown rice, and seasonings. Stir to combine. When liquid from beans cooks off, add 1/4 cup water and cook until heated through. The mixture should be moist, but not wet. Remove from heat and stuff peppers. Top with cheese and cook in 375 degree oven for 20 minutes, until cheese is melted and a little brown.