2 red bell peppers
14.5oz can of low sodium black beans
1 cup cooked rice
1/2 cup sour cream/plain Greek yogurt
1/2 cup cheddar cheese
6-7 green onions, chopped
Slice bell peppers in half lengthwise and clean out the center and seeds so you have a nice cavity to fill. In a bowl, mix together the rest of the ingredients. Stuff filling into peppers and top with more grated cheese (optional). Bake at 375 degrees for 15 to 20 minutes.
I like my peppers crunchy, but if you want a softer pepper, steam them for a few minutes before stuffing them and they should come out just about perfect.