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Black Bean Stuffed Peppers

Hearty black bean stuffed peppers packed with vegetables and bold flavor. A filling vegetarian main course that works great for lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 bell peppers halved and seeded
  • 1 tbsp olive oil
  • ½ cup diced onion
  • 2 cloves garlic minced
  • 1½ cups cooked black beans drained and rinsed
  • 1 cup cooked rice
  • ½ cup diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and black pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Optional toppings: cilantro sour cream, green onions

Method
 

  1. Preheat oven to 375°F (190°C). Place prepared peppers in a baking dish.
  2. Heat oil in a skillet and sauté onion and garlic until soft.
  3. Stir in black beans, rice, tomatoes, spices, salt, and pepper. Simmer briefly.
  4. Fill peppers evenly with the mixture.
  5. Cover with foil and bake for 25 minutes.
  6. Remove foil, add cheese, and bake 8–10 minutes until melted.
  7. Rest briefly, garnish, and serve.

Notes

  • Easily made vegan by using dairy-free cheese or skipping cheese altogether.
  • Add corn or chopped spinach for extra texture and color.
  • Great for make-ahead lunches.