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!
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!
Video
Nutrition
Calories: 381kcal | Carbohydrates: 50g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 868mg | Potassium: 843mg | Fiber: 13g | Sugar: 8g | Vitamin A: 4400IU | Vitamin C: 155.1mg | Calcium: 252mg | Iron: 3.6mg