Ingredient:

• Roasted peppers
• 4 large red bell peppers, halved from stem to base, seeds and membranes removed
• 1 tablespoon extra virgin olive oil, as needed
• Fine salt and freshly ground black pepper, for sprinkling
• Filling and topping
• ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon fine salt, to taste
• 1 pint (2 cups) cherry tomatoes, halved or quartered if large
• ½ cup chopped fresh cilantro, plus more for garnish
• 4 cloves garlic, pressed or minced
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can (1 ½ cups) pinto beans, rinsed and drained
• Freshly ground black pepper, to taste
• 1 tablespoon lime juice
• 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
• Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream