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Mexican Black Bean & Cheese Stuffed Peppers
Instructions
1
Preheat the oven to 375°F.
2
Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
3
Finely chop the onion and pepper tops. Mince the garlic and cilantro.
4
Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion and peppers to the pan. Saute until softened and beginning to brown, 6-7 minutes. Add the garlic, salt, black pepper, cumin, coriander, chili powder, and oregano, and cook until fragrant, about 30 seconds. Pour the tomatoes and green chilis into the skillet, and allow to simmer for 1-2 minutes.
5
Remove the skillet from the heat. Fold in the rice, black beans, shredded cheese, and cilantro.
6
Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.
7
Carefully pour enough water into the casserole dish to rise 1/2-inch up the sides of the peppers.
8
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
9
Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 50 minutes.
10
Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.
11
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
12
Allow the peppers to rest for 5-10 minutes. Serve with cilantro or parsley on top if you like, and enjoy.
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Tips & Tricks (5)
- Roast Peppers First for Easier Peeling 🫑Char the bell peppers under the broiler for 5-7 minutes before stuffing to loosen the skin, making them easier to peel and improving texture for a more refined presentation.
- Toast Your Spices for Deeper Flavor 🌶️Lightly toast the cumin, coriander, and oregano in a dry pan for 30 seconds before adding to the filling to unlock their essential oils and create a more complex, authentic Mexican flavor profile.
- Cook Rice Separately with Broth 🍚Use vegetable or chicken broth instead of water when cooking the brown rice to infuse it with savory depth that complements the bean and cheese filling beautifully.
- Drain and Rinse Canned Beans Thoroughly 🫘Rinse canned black beans under cold water for 30 seconds to remove excess sodium and starch, resulting in a lighter, less mushy filling that holds together better.
- Layer Cheese Strategically for Melting 🧀Reserve half the cheese blend for the top layer and add it during the last 3 minutes of baking so it melts perfectly on top without burning, creating an appetizing golden crust.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low-Cholesterol
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
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