Preheat oven to 385°F (195°C).

Prepare bell peppers by slicing them in half lengthwise and removing the seeds and membranes.

In a large bowl, combine Spanish rice, Lightly Life Mexican Crumbles, drained black beans, diced green chiles, and salsa.

Mix the ingredients thoroughly until well combined.

Stuff each bell pepper half with the rice and crumble mixture.

Arrange the stuffed bell peppers in a baking dish.

Bake in the preheated oven for 35 minutes.

Remove the baking dish from the oven and sprinkle mozzarella cheese evenly over the top of each stuffed bell pepper.

Return the baking dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Remove from the oven and let cool slightly before serving.

Enjoy!