Southwest Stuffed Peppers

In a large non-stick pot over medium-high heat, sauté uncooked brown rice (1 cup) and diced onion (1 cup) for 5 minutes until translucent. Start 5m timer

Add fire-roasted tomatoes (1 can), water (2 cups), and chili powder (1 tbsp) to the rice. Cover, lower heat to a simmer, and let cook until water is absorbed. Start 30m timer

Preheat oven to 350°F (175°C).

While rice cooks, prepare green bell peppers (4 large) by cutting off tops and removing seeds. Boil peppers in a large pot of water until soft.

In a separate non-stick pan, combine kidney beans (1 can), black beans (1 can), taco seasoning (1 packet), and water (3 tbsp). Mix and heat until warm, then stir in the cooked rice mixture.

Stuff the [green bell peppers] with the rice and bean mixture. Place them in the oven for 10 minutes. Serve topped with taco sauce or salsa. Start 10m timer