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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 Servings

Calories: 272 kcal per serving

Ingredients

4 - Green Bell Peppers
1 tbsp - Oil or Butter
1 - Onion
3 cloves - Garlic
¼ tsp - Salt
¼ tsp - Pepper
1 tsp - Cumin
1 tsp - Chili Powder
1 cup - Green Salsa
2 cups - Rice
1 ¼ cups - Black Beans
Cheese

Instructions

Preheat oven to 350F.
Clean and cut each bell pepper through the middle (lengthwise or horizontal, doesn’t matter).
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.
Meanwhile, place the oil in a large pot over medium heat.
Once hot, add the onion and cook until translucent, about 3 minutes.
Add the garlic and cook for one additional minute.
Stir in the seasonings and cook one minute until fragrant.
Stir in the green salsa, cooked rice and cooked black beans and continue cooking until warmed through, about 5 minutes.
Scoop the rice and bean mixture into the bell pepper halves and top with cheese, if desired.
Cover the bell peppers with tinfoil and bake for 10 minutes.
Remove the tinfoil and continue to bake for 10 more minutes, then remove the tinfoil and continue to bake for 5 minutes.

Nutrition