Cheesy Pork Enchilada Stuffed Bell Peppers

• 4 red bell peppers
• 14 oz black beans, rinsed and drained
• 2 cups cooked Mexican or yellow rice 
• 1 lb ground pork
• 1 small yellow onion, diced
• 2 cloves garlic, pressed or finely diced
• 14 oz can tomato sauce
• 1 tbsp Worcestershire
• olive oil
• salt/pepper, to taste
• 2oz each chopped jalapenos, olives, and green chiles, optional
• 1 cup shredded Mexican blend cheese

Directions:

1. Preheat oven to 400 degrees.
2. You can cut the bell peppers one of two ways: Cut the tops/stems off and scoop out the seeds then fill them standing up or slice in half, remove stems and seeds, and fill as you would a potato laying the two halves side by side (a stuffed pepper “boat”). Place in a large baking dish. I like to line my dish with aluminum foil so if they leak juices they don’t burn.
3. Cover with aluminum foil and bake peppers for 20 minutes. 
4. Meanwhile in a large skillet over medium heat add a swirl of olive oil and the diced onion. Cook until softened and browned. 
5.  Add ground pork, crumble, and cook until browned. Drain any excess grease.
6. Now add can of tomato sauce, garlic, Worcestershire, and black beans {also add the olives, chiles, and jalapenos too if you want those included}. Stir and bring to a simmer.
7. Finally stir in cooked rice and salt and pepper. Remove from heat. 
8. Remove peppers from oven and let cool slightly. 
9. Fill cavities of bell peppers with pork enchilada filling then place back in the baking dish. 
10. Cover with aluminum foil and bake for another 20 minutes. 
11. Remove from oven, discard aluminum foil, and top with shredded cheese. Bake for an additional 5 minutes or until cheese is melted. 

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