Stuffed Bell Peppers

4   Bell Peppers in a variety of colours
1 medium   Onion
1 cup 250 ml   Rice, cooked
2 cups 500 ml   Black Beans
2   Tomatoes, diced
1   Jalapeno pepper, diced
1 tsp 5 ml   Chili Powder
0.5 tsp 2 ml   Cumin
2 cups 500 ml   Cheddar Cheese
1 tbsp 15 ml   Olive Oil
1. In a medium skillet heat the olive oil over medium heat. Finely dice the onion, and stir into the pan. Add the cooked rice and black beans to the pan and stir to combine. Stir in the diced tomatoes, jalapenos, along with the spices. Stir the mixture and allow to cook for about 5 minutes.

2. Preheat the oven to 350*F. Cut the tops off the bell peppers, remove the seeds, and fit the peppers snugly in a small baking dish. Evenly spoon the rice-bean mixture into the open peppers, and top with all the cheddar cheese. Cover the pan in foil and bake for 20 minutes.

3. Remove the aluminium foil and bake for a further 10 minutes then serve these zesty l'il poppers up.