Stuffed Bell Peppers With Black Beans and Brown Rice

Stuffed Bell Peppers With Black Beans and Brown Rice is a vibrant and nutritious dish that combines the bold flavors of Mexican cuisine with the wholesome goodness of plant-based ingredients. These colorful peppers are filled with a hearty mixture of black beans, brown rice, tomatoes, and spices, creating a satisfying meal that’s both filling and healthy.

This recipe not only offers a great source of protein and fiber but also showcases the natural sweetness of the bell peppers, making it a favorite among both vegetarians and meat-lovers alike. This dish is incredibly versatile; you can customize the fillings to suit your taste or dietary preferences.

Whether topped with cheese, served with a dollop of sour cream, or enjoyed plain, these stuffed peppers make for a perfect family dinner or a delicious meal prep option for the week. The combination of textures and flavors guarantees each bite is delightful, making these stuffed bell peppers a comforting yet nutritious option for any occasion.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. If needed, trim the bottoms slightly to guarantee they stand upright in the baking dish.
2. In a mixing bowl, combine the cooked brown rice, black beans, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Stir well until all ingredients are thoroughly mixed and evenly coated with the spices.
3. Carefully spoon the filling mixture into each hollowed-out bell pepper, packing it in gently. If using, sprinkle shredded cheese on top of each filled pepper for a delicious cheesy finish.
4. Place the stuffed peppers upright in a baking dish and cover the dish with aluminum foil to prevent drying out. Bake in the preheated oven for 25 minutes.
5. After 25 minutes, remove the foil and bake for an additional 5-10 minutes or until the peppers are tender and the cheese is melted and bubbly, if used. Once done, remove from the oven and let cool slightly before serving.
6. Garnish the stuffed peppers with fresh cilantro if desired, and enjoy your nutritious meal warm.

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