Mexican stuffed peppers for vegetarians

Bring a large pot of water and 1 tablespoon salt to a boil.

Add bell peppers and cook until softened 3-4 minutes.

Drain bell peppers and arrange cut-side up in a baking dish.

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened (about 10 minutes).

Transfer cooked onion into a large bowl. Add cooked rice, black beans and diced tomatoes.

Add chili powder, garlic salt, ground cumin and 1/2 teaspoon salt until well combined.

Add 1 package shredded Mexican cheese.

Divide the rice mixture evenly over the bell peppers and sprinkle with the remaining Mexican cheese.

Preheat the oven to 175 degrees C (350 degrees F).

Bake the peppers in the preheated oven until the cheese is melted, about 30 minutes.