Black Bean Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 peppers
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Black Bean Stuffed Peppers
Description
The recipe starts by preparing the bell peppers—removing tops and seeds. Onion is sautéed in butter or olive oil until softened, then garlic and spices such as cumin, chili powder, and garlic salt are added for fragrant warmth. Black beans are mixed in, with half mashed to create a creamy texture amid whole beans. Cilantro and salsa join the filling before it is combined with cooked rice.
The peppers are evenly filled with this mixture, topped generously with shredded Mexican cheese, and baked until the peppers soften and the cheese melts and browns lightly. The result is a tender stuffed vegetable with a richly spiced, hearty center complemented by the melted cheese topping. The dish highlights the natural flavor and texture of bell peppers balanced by the fragrant, slightly spicy black bean and rice filling.
This recipe uses readily available ingredients and offers a colorful, nutritious option that can serve as a main meal. It is suitable for those seeking meatless but filling dishes with a touch of Mexican-inspired seasoning.
Ingredients
- 4 bell pepper any color, I used red and green
- 1 TB butter or olive oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 1 black beans 15 oz can, drained and rinsed
- 1/4 cup cilantro chopped
- 3/4 cup salsa
- 1 cup rice I used brown rice, cooked
- 1 cup Mexican cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Remove tops from peppers and scrape out membranes and seeds. Set aside.
- Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
- Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
- Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4peppers
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 868mg | 36% |
| Potassium | 843mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 4400IU | 88% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 252mg | 25% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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