Stuffed Peppers

Preheat oven to 375˚F (190˚C)

Cut the top of the peppers, remove the core and seeds. Chop the pepper tops. Set aside.

In a large skillet or saucepan cook onion in oil oil over medium-high heat. Add the chopped celery and chopped pepper tops. Sauté a few minutes on high heat.

Add diced tomatoes, minced jalapeño pepper, chopped garlic, cumin, chili powder, salt and pepper and sauté for 5 minutes.

Add black beans, basmati rice and vegetable broth. Cover and simmer 15 minutes over low heat.

In a baking dish pour tomato sauce.

Stuff the peppers with the mixture and place on top of the sauce.

Bake 30 minutes or until they are beginning to brown.