Description
Make simple, satisfying stuffed bell peppers using black beans, rice, and cheese. This recipe is quick enough for a weeknight meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked brown or white rice
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the black beans, cooked rice, chili powder, cumin, salt, and pepper. Cook for 2 minutes, stirring to combine.
- Remove the skillet from the heat. Stir in 1/2 cup of the shredded cheese into the filling mixture.
- Spoon the filling evenly into the bell pepper halves.
- Pour the tomato sauce around the bottom of the peppers in the baking dish.
- Top each stuffed pepper half with the remaining 1/2 cup of cheese.
- Bake for 25 to 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- You can substitute cooked quinoa for the rice for a different texture.
- For a spicier filling, add a pinch of cayenne pepper with the cumin.
- If you prefer not to use cheese, substitute it with nutritional yeast or breadcrumbs mixed with herbs for topping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 18
- Cholesterol: 30