Simple Beans and Rice Stuffed Bell Peppers
Elevate your dinner game with these Simple Beans and Rice Stuffed Bell Peppers—an easy, wholesome recipe bursting with flavor and vibrant color. Perfectly roasted bell peppers are filled with a hearty mix of black beans, fluffy rice, and diced tomatoes, all seasoned with bold spices like cumin and chili powder. A sprinkle of melted cheese and fresh cilantro takes these stuffed peppers to the next level, creating a dish that's as comforting as it is nutritious. Ready in under an hour, this one-pan meal is ideal for weeknight dinners or meal prep, offering a delicious way to enjoy plant-based protein and fiber. Serve these stuffed peppers with a side salad or enjoy them on their own for a satisfying, flavorful bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large bell peppers
- 2 cups cooked rice
- 1 can black beans
- 1 can diced tomatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese
- 2 tablespoons chopped fresh cilantro
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and chop the removed tops into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and diced pepper tops. Sauté for 5 minutes until the onion is translucent.
Add the black beans (drained and rinsed), diced tomatoes (with juice), cooked rice, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes.
Remove the skillet from heat and mix in half of the shredded cheese and the chopped cilantro.
Place the hollowed-out bell peppers in a baking dish and fill each pepper with the rice and bean mixture. Press the filling down gently to ensure they are packed tightly.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the remaining cheese on top of the peppers, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the stuffed peppers cool for 5 minutes before serving.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 42.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2635 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.
