1 cup well rinsed and drained canned pinto beans, 1/4 cup liquid reserved
1/4 cup chopped onion
1-1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves of garlic, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
6 drops of hot sauce or to taste
3 tablespoons fresh lime juice
Cooking spray
1 cup brown rice
1/4 cup chopped fresh parsley
2 cups water
2 medium-sized green or red bell peppers, halved lengthwise and seeded
1/2 cup grated reduced-fat sharp cheddar cheese
1/4 cup chopped scallion
1/2 cup nonfat sour cream
1/2 cup seeded and chopped tomato

Directions
Preheat oven to 350 F.

In a food processor, combine beans, reserved liquid, onion, chili powder, cumin, oregano, garlic, salt, black pepper, cayenne, hot sauce, and 1 tablespoon lime juice. Blend until smooth.

Coat a 9-inch square baking dish with cooking spray. Add rice, parsley, water, and remaining 2 tablespoons lime juice and stir to blend thoroughly.

Arrange pepper halves in dish with rice and fill peppers with bean mixture. Cover tightly and bake for 45 minutes or until rice is cooked. Place 1 pepper half on each plate, surround it with 1/4 of the rice mixture, and top each pepper with 2 tablespoons cheese, 1 tablespoon scallion, 2 tablespoons sour cream, and 2 tablespoons tomato.

Serves 4