Black Bean Stuffed Bell Peppers Recipes

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BLACK BEAN STUFFED BELL PEPPERS



Black Bean Stuffed Bell Peppers image

Make and share this Black Bean Stuffed Bell Peppers recipe from Food.com.

Provided by christynlee

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 bell peppers (any color)
1 onion (diced)
2 cups cooked brown rice
1 (10 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can black beans
1/2 cup fat-free cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In large bowl, mix all ingredients except bell peppers and cheddar cheese.
  • Add salt and pepper to taste.
  • Cut top of bell peppers, clean the inside and rinse well.
  • Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
  • Add 1/2 cup water to shallow baking dish.
  • Add bell peppers and cook for 30 minutes or until peppers are tender.

BLACK BEAN STUFFED PEPPERS



Black Bean Stuffed Peppers image

What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!

Provided by Angela Koranda Stuart

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 55m

Yield 6

Number Of Ingredients 11

1 ¼ cups water
1 (3 ounce) package reduced-fat cream cheese, softened
2 cups cooked brown rice
2 cups chopped fresh spinach
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can no-salt-added black beans, drained and rinsed
2 tablespoons dried minced onion
1 teaspoon ground cumin
1 teaspoon dried oregano
3 large bell peppers
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
  • Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
  • Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
  • Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
  • Bake in preheated oven until peppers are tender, 35 to 45 minutes.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 33.4 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 6.8 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 309.1 mg, Sugar 2.5 g

GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS



Grilled Black Bean- and Rice-Stuffed Peppers image

Grill a veggie bean fiesta and have it on the table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 11

1 can (15 oz) Progresso™ black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired

Steps:

  • Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
  • Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
  • Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 4 g, TransFat 0 g

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS



Vegetarian Mexican Inspired Stuffed Peppers image

I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Provided by donnam

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
½ cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  • Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g

QUINOA & BLACK BEAN STUFFED PEPPERS



Quinoa & Black Bean Stuffed Peppers image

If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 ounces) chunky salsa, divided
1 can (15 ounces) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.

BLACK BEAN AND BELL PEPPER SOUP



Black Bean and Bell Pepper Soup image

Make and share this Black Bean and Bell Pepper Soup recipe from Food.com.

Provided by christie lynne

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 garlic clove, peeled and minced
1 (10 ounce) can Rotel tomatoes & chilies, undrained
1 (29 ounce) can black beans, drained and rinsed
1 cup whole wheat elbow macaroni
4 cups vegetable broth
1 teaspoon cumin (or to taste)
sour cream (garnish)
extra-sharp cheddar cheese, shredded (garnish)
tortilla chips (garnish)

Steps:

  • Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes.
  • In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain, return to pot, and mix with a little olive oil to prevent sticking.
  • Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture.
  • Season with cumin and simmer for 10-15 minutes.
  • Just before serving, add cooked elbow macaroni to the soup.
  • Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS



Quinoa Black Bean Crockpot Stuffed Peppers image

These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat - all with simple pantry ingredients! Minimal prep, awesome taste.

Provided by Pinch of Yum

Categories     Dinner

Time 4h10m

Number Of Ingredients 11

6 bell peppers
1 cup uncooked quinoa, rinsed
1 14 ounce can black beans, rinsed and drained
1 14 ounce can refried beans
1 1/2 cups red enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon garlic salt
1 1/2 cups shredded Pepperjack cheese
toppings! cilantro, avocado, sour cream, etc.

Steps:

  • Cut the tops off of the peppers and scrape out the ribs and seeds.
  • In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
  • Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
  • Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Nutrition Facts : Calories 393 calories, Sugar 7.3 g, Sodium 996 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 14.5 g, Protein 21 g, Cholesterol 25 mg

BLACK BEAN STUFFED PEPPERS



Black Bean Stuffed Peppers image

These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main

Time 55m

Number Of Ingredients 12

4 Bell Peppers (any color, I used red and green)
1 TB butter or olive oil
1/2 cup onion (diced)
2 cloves garlic (minced)
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1 15 oz can black beans, drained and rinsed
1/4 cup cilantro (chopped)
3/4 cup salsa
1 cup cooked rice (I used brown rice)
1 cup shredded Mexican cheese

Steps:

  • Preheat oven to 350 degrees.
  • Remove tops from peppers and scrape out membranes and seeds. Set aside.
  • Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
  • Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
  • Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

Nutrition Facts : Calories 381 kcal, Carbohydrate 50 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 868 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

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