Rice: Add water to a large pot and bring to a boil. Then add rice. Cook for 30 minutes. Drain, and rest covered for 10 minutes.

Peppers: Meanwhile preheat oven to high broil and place a rack at the top of your oven.

• Put whole peppers on a baking sheet & spray with oil. Broil 2 minutes on each side, till blistered slightly.
• Turn oven off broil and adjust temp to 375`F.
• Let peppers cool for a few minutes. Then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.

Back to Rice: Heat a large heavy skillet over medium heat. Once hot, add oil & onion. Sauté for 4 minutes, till translucent.

• Next add cooked beans, rice, cumin, sea salt, salsa, and cilantro. Stir and season to taste.
• Place peppers in a lightly greased, 9 x 13” baking pan and generously stuff rice filling into each pepper with a spoon. Top with salsa and cover the pan with foil.
• Bake peppers at 375`F for 15 minutes. Bake 15-20 minutes more, uncovered.
• Serve with sliced avocado, hot sauce, fresh cilantro, lime juice, fresh salsa