Ingredients

• 4 large bell peppers — $6.00
• 2 cups cooked rice — $0.80
• 1 can black beans, drained and rinsed — $1.00
• 1 small onion, diced — $0.80
• 1 cup salsa or tomato sauce — $1.20
• 1 tablespoon oil — $0.20
• 1 teaspoon chili powder — $0.15
• 1/2 teaspoon cumin — $0.05
• 1/2 teaspoon garlic powder — $0.05
• 1/2 teaspoon salt — $0.05
• Optional: chopped cilantro or avocado — $1.00

Estimated ingredient total: $10.30 to $11.30
Displayed planning estimate: $14.90

Detailed Instructions

1. Preheat the oven to 400°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish.
4. Heat the oil in a skillet over medium heat.
5. Add the onion and cook for 4 to 5 minutes until softened.
6. Stir in the black beans, cooked rice, salsa or tomato sauce, chili powder, cumin, garlic powder, and salt.
7. Cook for 2 to 3 minutes until the filling is hot and well combined.
8. Spoon the filling into the prepared peppers.
9. Cover the baking dish loosely with foil.
10. Bake for 25 minutes.
11. Remove the foil and bake for another 8 to 10 minutes until the peppers are tender.
12. Top with optional cilantro or avocado and serve warm.

Helpful Notes

• Green peppers are often the cheapest option.
• These reheat well for lunch the next day.
• Extra filling can be served on the side if the peppers are small.

Price Note