Rice and Black Bean Stuffed Peppers Recipe

Name: Rice and Black Bean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bell peppers, various colors; 2 lbs (1 kg) onions, stemmed and peeled; 1/2 tsp (2 mL) ground cinnamon; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/4 cup (50 mL) pine nuts; 1/4 cup (50 mL) currants; 1/4 cup (50 mL) olive oil; 1 cup (250 mL) short-grain rice; 1 cup (250 mL) diced peeled tomatoes, with juices or canned tomatoes; 1 1/2 cups (375 mL) boiling water; 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp [15 mL] dried); 1/4 cup (50 mL) chopped fresh dill (or 1 tbsp [15 mL] dried); 2 cups (500 mL) cooked black beans or 1 can (19 oz [540 mL]) black beans, rinsed and drained; Large roasting pan or baking dish

Servings: persons

12 bell peppers, various colors
2 lbs (1 kg) onions, stemmed and peeled
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (50 mL) pine nuts
1/4 cup (50 mL) currants
1/4 cup (50 mL) olive oil
1 cup (250 mL) short-grain rice
1 cup (250 mL) diced peeled tomatoes, with juices or canned tomatoes
1 1/2 cups (375 mL) boiling water
1/4 cup (50 mL) chopped fresh mint (or 1 tbsp [15 mL] dried)
1/4 cup (50 mL) chopped fresh dill (or 1 tbsp [15 mL] dried)
2 cups (500 mL) cooked black beans or 1 can (19 oz [540 mL]) black beans, rinsed and drained
Large roasting pan or baking dish

1
Preheat oven to 375 F (190 C)
2
Slice a 1/2-inch (1 cm) round (including the stem, if any) from the top of each pepper.
3
Set these aside.
4
(Theyll serve later as lids for the stuffed peppers.)
5
Trim the cavity of the peppers, discarding seed pod and seeds, without puncturing the walls or bottom of the peppers.
6
Set aside.
7
In a bowl, shred the onions through the graters largest holes (youll have about 3 cups [750 mL] grated onions and juices).
8
Transfer to a large nonstick frying pan.
9
Add cinnamon, salt and pepper; cook, stirring, over high heat for 5 minutes or until most of the juices have evaporated.
10
Add pine nuts, currants and olive oil; cook, stirring, for 3 minutes or until the onions start to catch on bottom of pan.
11
Immediately add rice; cook, stirring, for 2 minutes or until the rice is thoroughly coated with oil.
12
Add tomatoes and 1/2 cup (125 mL) of the boiling water; cook, stirring, for about 4 minutes or until the tomatoes have broken down and the water is absorbed.
13
Remove from heat.
14
Stir in mint, dill and black beans until well mixed.
15
Stuff a scant 1/2 cup (125 mL) of the rice-bean stuffing into each pepper.
16
(It should be about twothirds full to allow for expansion.)
17
Place stuffed peppers into roasting pan, fitting the peppers snugly in a single layer.
18
Place the reserved tops on the peppers to act as lids.
19
Add 1 cup (250 mL) boiling water around the peppers.
20
Cover and bake for 40 minutes, undisturbed.
21
Uncover and bake for 30 to 40 minutes more to char the peppers and reduce the liquid.
22
Remove from oven, and cover the peppers.
23
Let them cool down completely (about 1 1/2 hours) before serving.

1505

kcal

Calories

117

Fat

100

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 15 ingredients. The key ingredients include: 12 bell peppers, various colors, 2 lbs (1 kg) onions, stemmed and peeled, 1/2 tsp (2 mL) ground cinnamon, 1/2 tsp (2 mL) salt, and more.

Yes, Rice and Black Bean Stuffed Peppers falls under the General 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.

Rice and Black Bean Stuffed Peppers

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