Black Bean Stuffed Peppers

4 bell peppers, colors of your choice

1 tbsp The Shoreline Vine Extra Virgin, Garlic or Tuscan Herb Infused Olive Oil

1/2 cup onion, finely chopped

2 garlic gloves, minced

1 tsp cumin

1/2 tsp chili powder

1 can black beans, drained and rinsed

1/4 cup cilantro, chopped

3/4 cups of any kind of salsa or tomato sauce

1 cup cooked rice, any kind you like

1 cup shredded cheese

Drizzle of The Shoreline Vine Chipotle Infused Olive Oil; or Gochujang White Balsamic Vinegar

Top with avocado, tomatoes, sour cream or squeeze of lime, if desired.

Preheat oven to 350 degrees.

Remove tops from peppers, along with seeds and membranes. Set aside. In a large skillet heat olive oil over medium-high heat. Add onions and cook until translucent. Add in the garlic and cook for one minute more. Stir in the black beans, cumin and chili powder until fully combined. Add the salsa (or tomato sauce) and continue to cook for approximately 2 minutes. Remove from the heat and mix in the rice and cilantro until heated through. Let sit for a few minutes before stuffing peppers. Fill the peppers with the mixture. Top with cheese and bake in the oven for about 40 minutes. Before serving, top with additional cilantro; avocado, tomatoes or any olive oil or vinegar for added flavor.