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!
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!
Fantastic recipe! I couldn’t believe how easy it was to make these. I used brown basmati rice and salsa verde. Love the flavour! Thanks!!
Great recipe – but it is NOT low carb!
This was delicious!!! I replaced the cumin and chili powder with 2 teaspoons of MCCormick chili seasoning packet and used recommended garlic salt and garlic powder instead of cloves .
This is amazing!
Making it for the second time this week.
This sounds great I love the stuffing recipe for those peppers.
I love stuffed peppers and this version looks so tasty
This recipe looks great! We normally make stuffed peppers with meat, can’t wait to try your vegetarian version!
EXCELLENT recipe. An easy weeknight healthy option! I used brown rice and ro-tel instead of salsa, and a spritz of olive oil on top halfway through cooking instead of cheese for the fat. Solid!
Easy and delicious!
Next time I may precook the peppers so they are softer.
Will definitely be making again!
I’ve been trying vegan food as I attempt a healthier lifestyle and this is far and away the best and tastiest recipe I have made, twice now, even my meat loving husband enjoys it. Thanks so much from sunny England !
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.
We’re trying to eat healthier, and despite not knowing if I like black beans, I wanted to give these a try. I left the cilantro out because I hate it and subbed diced tomatoes for the salsa because I read the recipe poorly when making my shopping list. I needed to add salt, but I think that was due to not using salsa and not an issue with the recipe as written. Turns out I do like black beans and 10/10 would make and eat this again (maybe even using the salsa as directed 😂)
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.
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
PS from Adelaide, Australia!
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!
Yumm! Looks so good. I havent made this in a while. I loved black bean stuffed peppers
I absolutely adore stuffed peppers but never make my own. I’m going to try out your recipe!
These look amazing. I will have to try them out for dinner. I’ve always loved stuffed peppers.
This looks incredible, I need to give it a go
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)
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.
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!!
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.
I’ve never added black beans to my stuffed peppers but I like how this recipe makes such a classic a little more heartier.
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.
Easy and delicious — will definitely make again!