Black Bean and Jalapeno Jack Stuffed Bell Peppers Vegetarian
Bright, flavorful, and completely vegetarian, these Black Bean and Jalapeno Jack Stuffed Bell Peppers are the ultimate crowd-pleaser for weeknight dinners or meal prep. Packed with a hearty mix of cooked rice, black beans, juicy tomatoes, sweet corn, and gooey jalapeno jack cheese, these peppers are a vibrant fusion of bold Tex-Mex flavors. A sprinkle of chili powder and cumin adds a smoky depth, while optional diced jalapenos offer a spicy kick for heat seekers. Baked to perfection with a hint of vegetable broth to keep the peppers tender and juicy, this dish is as wholesome as it is delicious. Ready in under an hour and customizable with your favorite toppings, these stuffed bell peppers are a must-try for anyone craving a satisfying, vegetarian delight. Perfect for a gluten-free meal and packed with fiber, it’s a nutritious and flavorful choice for the whole family.
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Recipe Information
Ingredients
- 4 medium Bell peppers
- 1.5 cups Cooked white or brown rice
- 1 cup Canned black beans, rinsed and drained
- 1 cup Jalapeno jack cheese, shredded
- 1 small Diced jalapeno (optional, seeds removed for less heat)
- 1 medium Diced tomato
- 0.5 cup Sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Water or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. If needed, trim the bottoms slightly to help the peppers stand upright. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced jalapeno and cook for 2-3 minutes until softened.
Stir in the diced tomato, sweet corn, and black beans. Cook for another 3-4 minutes, stirring occasionally.
Add the cooked rice to the skillet, followed by the ground cumin, chili powder, salt, black pepper, and half of the shredded jalapeno jack cheese. Mix until well combined and heated through. Remove from heat and stir in the chopped cilantro.
Stuff each bell pepper generously with the filling mixture. Arrange the stuffed peppers upright in a baking dish.
Pour the water or vegetable broth into the bottom of the baking dish to help steam the peppers while baking.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil, sprinkle the remaining shredded cheese evenly over the peppers, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for a few minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 28.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1010 mg | 78% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
