Pinto Bean and Sausage Stuffed Peppers

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Shredded cheddar cheese - 1 cup
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1/2 medium, diced
• Cooked rice - 1 cup
• Italian sausage - 1/2 lb, casings removed
• Pinto beans - 1 can (15 oz), drained and rinsed
• Bell peppers - 6

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
4. In the same skillet, sauté the onion and garlic until softened.
5. Add the cooked sausage, pinto beans, cooked rice, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
6. Fill each bell pepper with the sausage and bean mixture.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 25 minutes.
9. Remove the foil and sprinkle the shredded cheddar cheese on top of each pepper.
10. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh cilantro before serving.