2bell pepperslarge, cut in half lengthwise and seeded
16ozrefried beanscanned
½cupMexican-blend cheeseshredded
Instructions
Prepare Mexican rice by combining olive oil, uncooked rice, and sliced jalapeno in a skillet over medium heat. Stir on and off for about 10 minutes until slightly browned. Add diced tomatoes with peppers, including liquid, and chicken stock. Cover and cook over medium low heat for about 15 minutes. Time will vary depending on the type of rice used, so look at package directions for time.
To prepare stuffed peppers, cut in half lengthwise and seed. Add refried beans to fill one side of each pepper half, and then fill the other side of each pepper half with some of the Mexican rice. Layer a baking dish with the remaining Mexican rice and then top with stuffed peppers. Cover with foil. Bake on 350 for 30 minutes. Add shredded cheese to the top of stuffed peppers and bake for an additional 5-7 minutes.