Veggie Box Bell Peppers, tops cut off, seeds removed
1 Tablespoon Salt
1 Tablespoon Olive Oil
1/2 Cup Chopped Onion
2 Cups Cooked Rice
1 can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese

1 Tablespoon Salt 1 Tablespoon Olive Oil 1/2 Cup Chopped Onion 2 Cup s Cooked Rice 1 can black beans, drained and rinsed 1 (14.5 ounce) can chili-style diced tomatoes 1 teaspoon chili powder 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 (8 ounce) package shredded Mexican cheese

Preheat oven to 350°F. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups cheese into rice mixture. Cut jack-o-lantern face into each bell pepper. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining cheese. Bake in the oven until cheese is melted and bubbling, about 30 minutes.