Healthy AND tasty (really!), these cheesy, melty peppers are a cinch to prepare and will please even the pickiest kid chefs!

Rainbow Stuffed Peppers

4 sweet peppers, various colors, halved and seeds removed
Set in a large cast iron skillet or shallow baking dish.
Filling:
3 cups cooked rice (white or brown)
2 cups rinsed black beans
2 cloves minced garlic
1/4 cup sliced scallions
1 cup shredded cheddar cheese
1 tsp cumin
salt and pepper to taste
Topping:
2 Tbsp butter cut into 8 pieces
1 cup shredded cheddar cheese
Mix all filling ingredients together in a large bowl until well combined. Spoon mixture into the pepper halves, filling all the way to the top.
To finish, top each pepper with one of the butter pieces and some of the remaining cheddar.
Bake at 400 degrees for 15 minutes, or until the cheese is bubbly and golden.
Serve with your favorite salsa, or make your own!
Our Salsa Recipe:
3 Roma tomatoes, quartered
3 cloves garlic, peeled
1/4 cup scallions, chopped
1/4 cup green pepper, chopped
Generous squeeze of lime
salt and pepper to taste
Pulse all ingredients in a food processor 5 or 6 times until well combined but still chunky. Serve alongside peppers! ​