Stuffed Peppers

(Gluten-free)

This meal is generally lightly seasoned, which allows each diner to add condiments to individual taste.

• 4 large, square red, yellow, or green bell peppers (about 1-1/2 pounds total)

• 1 tbsp olive oil

• 1 large clove garlic, minced

• 2 tbsp minced onion

• 2 dried red chilies

• 1/2 cup diced tomatoes, peeled and seeded

• 1 (15.5-ounce) can black beans, drained and rinsed

• 2 cups cooked brown rice

• 1/2 cup water

Preheat oven to 375°F. Wash peppers and cut off tops 1/4- to 1/2-inch down. Remove seeds; set tops aside. Put peppers in a baking dish.

Heat oil in a skillet over medium-high heat. Sauté garlic and onion with dried red chilies until onion is soft, about 5 minutes. Add tomatoes, beans, and brown rice. Mix thoroughly.

Spoon mixture into prepared peppers and put tops back on. Add 1/2 cup water to baking dish. Cover and bake until peppers are soft, about 45 minutes to an hour. Serve with fiery mango salsa (see recipe below).