From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Black Bean Taco Stuffed Peppers
This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat oven to 350F.
2
|
Clean and cut each bell pepper through the middle (lengthwise or horizontal, doesn’t matter).
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.
4
|
Meanwhile, place the oil in a large pot over medium heat.
5
|
Once hot, add the onion and cook until translucent, about 3 minutes.
6
|
Add the garlic and cook for one additional minute.
7
|
Stir in the seasonings and cook one minute until fragrant.
8
|
Stir in the green salsa, cooked rice and cooked black beans and continue cooking until warmed through, about 5 minutes.
9
|
Scoop the rice and bean mixture into the bell pepper halves and top with cheese, if desired.
10
|
Cover the bell peppers with tinfoil and bake for 10 minutes.
11
|
Remove the tinfoil and continue to bake for 10 more minutes, then remove the tinfoil and continue to bake for 5 minutes.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by It is a Keeper
Check out more It is a Keeper content!Browse It is a Keeper recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.