Mexican stuffed Pepper (Vegetarian)

Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime.

Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready.

Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top.

Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!