Black Bean Stuffed Peppers
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!
Recipe: 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!
Stuffed peppers are one of my favourite things and these look beyond tasty! Perfect healthy dinner recipe!
I love stuffed peppers! These look so delicious and I love the use of black bean. So healthy and yummy!
We made these using six smaller peppers and baked in oven for 30 minutes and they were still tough. I think it works out better if they are boiled first and then stuffed and baked. Otherwise they tasted good even after we reduced the cheese on top.
Third time making these delicious stuffed peppers! My hubby thoroughly enjoys them too, never thought he would enjoy a veggie meal! Thanks
So glad he is enjoying it!!
These were great, thanks!
Glad you enjoyed them, Chandra!
I love the recipe and am actually making it right now! I just want to make sure I don’t put foil on them as they’re in the oven.
Hi Stephanie, so sorry I’m just now seeing your comment. I’m finally returning to blogging after taking some time off from being sick from my pregnancy. Great question about the foil; I don’t usually cover these with foil, but if they start looking a little too brown on top you can definitely cover them lightly. Hope you enjoyed them!
How are these as leftovers if you’re just cooking for two?
So sorry for the late response, Alyssa. I’ve been very sick and have been taking a break for awhile. We’ve reheated these for leftovers many times and they always taste great to me. Hope you enjoy them!
2nd time making this recipe and just love it! My peppers were smaller so I used a muffin tin to keep them upright and worked great!
I love the idea of using a muffin tin! So glad you’re enjoying this recipe, Margaret! Thanks for coming back to let me know! 🙂
I alway cut my peppers in half from top to bottom. It is easier to clean them out, they always sit correctly in pan, easier to stuff and easier for children to eat out of the pepper. Making these tonight.
I made these last night used all the spices and only 2 peppers, added some fresh spinach at the end of cooking the filling until it wilted. Awesome! Thank you for this terrific, yummy recipe.
Glad you’re enjoying it, Laura!
We have a lot of march bdays too – Such a fun time of year! These look amazing- love any kind of stuffed pepper. And all that cheese on top- yum 🙂
Happy early birthday, Ashlyn!! These stuffed peppers are really beautiful. I love all your photos, but the lighting in the skillet one looks especially nice. Great job!
Oh yum! These stuffed peppers look delicious, Ashlyn. I’ve never thought to make them with black beans instead of ground beef or turkey. What a great idea!
We are huge stuffed pepper fans – these look fabulous!! Also, happy early birthday and anniversary! How fun that it’s all close together! I’m pinning these yummy peppers to make later!
What a coincidence, I’m turning 29 again this year, too! These look delicious – my husband is all about stuffed peppers so he’d love them!
I literally had to look at the calendar when you said March is almost half way over, I was like “WHAHAAATTT??!” Happy Early Birthday!
These look great. I love stuffed peppers but usually stuff them with ground beef, this is a wonderful vegetarian option!
Ashlyn! I love this! I was a vegetarian for almost 10 years so sometimes I just want a good meatless meal!