Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
Adjust oven rack to middle position and heat oven to 350 degrees.
Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add black beans, cumin, and salt and pepper to taste. Cook until heated through. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, cilantro, and salt and pepper to taste.
Stir together ketchup and reserved tomato juice in small bowl.
Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 4|
|Calories from Fat: 161 (14%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 31.5mg||10 %|
|Sodium 409.8mg||14 %|
|Potassium 956mg||25 %|
|Total Carbohydrate 207g||61 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 192.1g|
|Protein 30.9g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1124
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