Stuffed Bell Peppers

Oh how I've missed my kitchen!  After being away for nine weeks of vacation and my summer rotation, I could not wait to get back and start cooking!  Before taking on baking cupcakes for a classmates wedding, I wanted to make something I've been wanting to make for awhile, stuffed bell peppers!

 
Ingredients:
1 tbsp olive oil
1 shallot, chopped
1 clove garlic, minced
12 oz chorizo
15 oz black beans, drained and rinsed
1 box spanish rice
1/2 cup taco sauce
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1/2 tsp ground cumin
4 bell peppers
2 cups vegetable stock
3/4 cup shredded cheddar cheese 

In a large frying pan, heat olive oil over medium heat for a minute.  Add chopped shallot and garlic and saute for two minutes.  Add the chorizo, breaking it apart with a spatula, and cook for five minutes.  Add the black beans, rice, and taco sauce.  Season with the seasoning from the rice, salt, pepper, red pepper, and cumin.  Mix everything together, cover pan and let cook for 15 minutes.  Let mixture cool while cutting the tops off of the bell peppers and removing the seeds.

Preheat oven to 350 degrees.  Stuff peppers with the rice mixture and place in a glass baking dish.  Pour the vegetable stock over the peppers and bake for 30 minutes.  Remove peppers from the oven and top with shredded cheese.