Pinto Bean and Sausage Stuffed Peppers

Ingredients

• Bell peppers (4 large)
• Italian sausage (1 pound, casings removed)
• Pinto beans (1 can (15 oz), drained and rinsed)
• Cooked rice (1 cup)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Chili powder (1 tablespoon)
• Cumin (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Shredded cheddar cheese (1 cup, for topping)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Once cooked, remove the sausage from the skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.
5. Add the cooked sausage back into the skillet along with the drained pinto beans, cooked rice, chili powder, cumin, salt, and black pepper. Stir well to combine all the ingredients.
6. Stuff each bell pepper generously with the sausage and bean mixture, packing it down lightly.
7. Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to keep the moisture in.
8. Bake in the preheated oven for 25 minutes to allow the flavors to meld together.
9. Remove the foil and sprinkle shredded cheddar cheese on top of each pepper. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish the stuffed peppers with freshly chopped cilantro before serving.