These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!
Can y’all believe that March is almost halfway over?! Where has the time gone? And considering my birthday is coming up on Monday and I will be 29… again, seriously, WHERE HAS THE TIME GONE?!
March is a busy month at our house. My hubby’s birthday was last week, for which he requested Rainbow Cake again this year. No worries with that one, though, we are all big Rainbow Cake fans. 😉
My birthday is on Monday, and then mine and my husband’s anniversary is on St. Patrick’s Day. So I guess I should say that March is more of a busy month in terms of CAKE. Yes, we don’t necessarily do very much, but more so eat lots of cake. Every celebratory day deserves a cake, right?! RIGHT!
Well, with all of the cake-eatin’ going on around here, I gotta try to lighten-up our other meals in order to compensate. These Black Bean Stuffed Peppers are a great way to do that, and they make a great option for meatless Monday.
Enjoy!
Black Bean Stuffed Peppers
Ingredients
- 4 Bell Peppers, 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 15 oz can black beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 3/4 cup salsa
- 1 cup cooked rice, I used brown rice
- 1 cup shredded Mexican cheese
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
Shak says
I have made a lot of vegetarian stuffed peppers and these are the best ones I’ve tried. I also add a couple spoons of cheese into the mixture as well as using the cheese as a topping.
Adele says
I added another 1/2 cup beans and more salsa. I didn’t have any cilantro so I used a teaspoon of coriander. I made a mixture of one cup wild rice and 1 3/4 cup water and inadvertently added all the cooked rice. It still tasted fine. I topped with a bit more salsa and will be topping with vegan cheese.
Carine Tang says
Delicious! Thank you for this recipe, Ashlyn!
I didn’t have any garlic salt on hand, so instead I used the same amount of chicken stock powder. I tasted the mix and found it a little salty (maybe because of the stock powder?) so I threw in a chopped fresh tomato. Perfect! I will be making this recipe again xx
Carine Tang says
PS from Adelaide, Australia!
Marne Miller says
We made these last night and everyone enjoyed them. I followed others comments and doubled the beans, added extra rice and halved the peppers. I was generous on the seasoning and salsa but wish I had fully doubled those too. Everyone agreed the part topped with cheese was the best. We will keep this recipe and use to make tacos or just eat with chips. It was yummy!
Adriana says
Yumm! Looks so good. I havent made this in a while. I loved black bean stuffed peppers
Lisa Favre says
I absolutely adore stuffed peppers but never make my own. I’m going to try out your recipe!
Amber Myers says
These look amazing. I will have to try them out for dinner. I’ve always loved stuffed peppers.
Mimi says
This looks incredible, I need to give it a go
Grace says
I made this last night! I used a 19oz can and it still didn’t seem to be enough, so I used a lot more rice than in the recipe. I also replaced the salsa with just cut grape tomatoes in an attempt to cut down the sugar content. I’m also thinking maybe the peppers would do a better job at standing up if they’re cut in half long-ways rather than cutting out the top.
TLDR: more beans, cut peppers long-ways (boatlike)
Debra says
This was awesome! Lots of flavor. I substituted quinoa for rice, and used feta. Also was generous with spices, extra salsa and onions. Would definitely make again. I cut the peppers in half instead of filling them.
SavannahOh says
Made this last night and LOVED it! Our changes: we cut the bell peppers in half so we had 8 “boats” to fill up instead of stuffing just 4. To stretch the stuffing, we doubled the onion, doubled the rice, then added some extra salsa so the extra was as flavorful as you meant it to be. (Oh, also, instead of plain brown rice, we used Minute Maid’s brown, red, and wild rice & quinoa blend for extra protein.) Next time we may leave off the cheese to make it vegan. Thank you SO much for the delicious recipe!!
Debbie says
Always looking for a meatless option. Especially for my daughter. Her namei is Ashlyn too. Unusual to see someone else. Will be making these soon.
Kelly Anthony says
I’ve never added black beans to my stuffed peppers but I like how this recipe makes such a classic a little more heartier.
Alison says
I love a good stuffed pepper recipe. I love that these are vegetarian and I only need to leave off the cheese to make them vegan.
Tara says
Easy and delicious — will definitely make again!