Stuffed Bell Peppers and Tomatoes

Ingredients:
2 bell peppers
2 large tomatoes
1 avocado
1/4 feta cheese
1/4 c sliced black olives
1 T tsp ground cumin
1 tsp lemon juice
1 cup rice
15 oz can of diced tomatoes with green chilies
1 cup black beans
1 cup red kidney beans
Salt and pepper to taste

Directions for Peppers:
Cook the rice as directed on the package. Add the diced tomatoes and green chilies, beans, ground cumin and salt and pepper (to taste). Cut out the stem of the top of the green pepper and place the pepper in a pot with boiling salt water for 5 minutes. Remove from water, then stuff it with the filling. Top with a pinch full of shredded cheese. Bake at 350 for 20-25 minutes, or until the cheese has melted and is bubbly.

Directions for Tomatoes:

Hollow out the tomatoes, removing seeds.

Mix the feta, olives, avocado, lemon juice, ground cumin and salt and pepper and stuff into tomatoes. Grill, broil or eat cold!