- VE
- GF
- LC
- LS
Black Bean Taco Stuffed Peppers
These Taco Stuffed Peppers make the perfect weeknight meal. Green bell peppers are stuffed with rice and beans, cheese, and salsa for a southwestern twist on a classic favorite. These Mexican stuffed peppers are full of spicy and savory flavor. You can also freeze them in a freezer-safe container, and store for up to 4 months.
Ingredients
Instructions
- Step 1
Preheat oven to 350F.
- Step 2
Clean and cut each bell pepper through the middle (lengthwise or horizontal, doesn’t matter).
- Step 3
Use a paring knife to remove the core from each bell pepper and empty of all membranes and seeds. Set peppers in a casserole dish and bake for 10 minutes.
- Step 4
Meanwhile, place the oil in a large pot over medium heat.
- Step 5
Once hot, add the onion and cook until translucent, about 3 minutes.
- Step 6
Add the garlic and cook for one additional minute.
- Step 7
Stir in the seasonings and cook one minute until fragrant.
- Step 8
Stir in the green salsa, cooked rice and cooked black beans and continue cooking until warmed through, about 5 minutes.
- Step 9
Scoop the rice and bean mixture into the bell pepper halves and top with cheese, if desired.
- Step 10
Cover the bell peppers with tinfoil and bake for 10 minutes.
- Step 11
Remove the tinfoil and continue to bake for 10 more minutes, then remove the tinfoil and continue to bake for 5 minutes.
Tips & Tricks
Per serving
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