Yummy dinner idea!

While catching up on my blog reading in the middle of the night, after a feeding for Kyla, I stumbled across a link to a friend's sister's friend's blog with recipes. She had posted this recipe, and it looked and sounded SO delicious, I had to try it myself!
I LOVED IT!
I made it last night and it was so easy! I'm not a Top Chef, but I do love to eat, so I highly recommend this for you if you are looking for something new to try.
I ate the pepper/mix on top of a tortilla chip and then added a small wedge of avocado. You could also chop up and serve in a salad, if you are looking for really low carb ideas.

Enjoy!

Stuffed Bell Peppers with Black Beans and Cheddar

Source: Original Recipe to serve 2

2 bell peppers, any color

1 can black beans, drained and rinsed

1 roma tomato, chopped

10 black olives, roughly chopped

1 generous bunch cilantro, chopped

1/2 vidalia onion, chopped

2 large cloves garlic, minced

Kosher salt and black pepper

Extra virgin olive oil

1/4 cup freshly shredded cheddar cheese

1 avocado

1. Slice the peppers in half vertically, and remove the seeds and insides.

Set the peppers in a baking dish.

2. Heat a drizzle of extra virgin olive oil in a saute pan.

Saute the onions for two to three minutes, until softened.

Add the garlic, and saute for an additional minute.

3. Place the onions in a bowl.

Add the black beans, tomato, black olives, and cilantro.

Mix well, and season to taste with salt and pepper.

4. Fill each bell pepper to the top with the black bean filling.

5. Cover the baking dish with foil, and bake at 400 degrees for 40 minutes.

6. Remove the baking dish from the oven, and discard the foil.

Sprinkle some of the cheddar cheese on each pepper, and return to the oven.

Cook for an additional five minutes, or until the cheese is melted.

7. Serve with salted avocado slices for garnish.