Black Bean-Stuffed Peppers Recipe

Name: Black Bean-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black beans dried; 4 each green bell peppers; 1 tablespoon olive oil; 1 cup onions chopped; 1 tablespoon chili powder; 1 teaspoon cumin ground; 1 teaspoon basil dried; 1/2 teaspoon oregano dried; 1 tablespoon white wine vinegar; 2 1/2 cups rice brown, cooked; 1 pinch sea salt; 1 medium tomatoes chopped

Servings: persons

1 cup black beans dried
4 each green bell peppers
1 tablespoon olive oil
1 cup onions chopped
1 tablespoon chili powder
1 teaspoon cumin ground
1 teaspoon basil dried
1/2 teaspoon oregano dried
1 tablespoon white wine vinegar
2 1/2 cups rice brown, cooked
1 pinch sea salt
1 medium tomatoes chopped

1
Prepare beans according to package directions.
2
Cut peppers in half lengthwise and remove seeds.
3
Steam peppers, cut side down, over 1/2 inch boiling water until nearly tender, about 8 to 10minutes.
4
Rinse with cold water, drain and set aside.
5
Preheat oven to 350 deg.
6
Heat oil in a skillet over mediumheat.
7
Saute onion until soft and translucent.
8
Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well.
9
Stir in rice, salt and tomato.
10
Remove from heat.
11
Fill peppers with bean mixture.
12
Place in a shallow baking dish.
13
Bake, covered, until peppers are tender, about 15 minutes.
14
Serve immediately.

572

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup black beans dried, 4 each green bell peppers, 1 tablespoon olive oil, 1 cup onions chopped, and more.

Yes, Black Bean-Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean-Stuffed Peppers

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