Black Bean Stuffed Bell Peppers
Vibrant, wholesome, and irresistibly flavorful, these Black Bean Stuffed Bell Peppers are a colorful fusion of hearty ingredients and zesty spices. Perfect for a weeknight dinner or meatless meal prep, this recipe features bell peppers filled to the brim with a protein-packed mix of black beans, nutritious brown rice, sweet corn, and diced tomatoes, all seasoned with aromatic cumin and chili powder. Topped with melty shredded cheese and a sprinkle of fresh cilantro, these peppers bake to tender perfection in just 35 minutes. Not only are they easy to make, but they’re also a crowd-pleaser that’s high in fiber, bursting with Tex-Mex flair, and naturally gluten-free. Whether you choose red, green, yellow, or orange peppers, this dish delivers a beautiful blend of flavors and colors in each bite—ideal for family dinners or impressing guests!
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Recipe Information
Ingredients
- 4 Bell peppers (any color)
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 15 ounces (1 can, drained and rinsed) Black beans
- 1 cup Cooked brown rice
- 14.5 ounces (1 can, drained) Diced tomatoes
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside while reserving the tops.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the black beans, cooked brown rice, diced tomatoes, corn, chili powder, ground cumin, salt, and black pepper to the skillet. Stir everything until well combined and cook for 5-7 minutes to let the flavors meld.
Fill each bell pepper with the black bean mixture, packing it gently to the top.
Place the stuffed peppers in a baking dish. If the peppers cannot stand upright, slice a thin layer off the bottom to create a flat base.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle shredded cheese over the tops of the peppers, and continue baking, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro (if using) before serving.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 18.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 680 mg | 52% | |
| Iron | 14.5 mg | 80% | |
| Potassium | 690 mg | 15% | |
*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.
