Black Bean Stuffed Peppers

Black Bean Stuffed Peppers
Black Bean Stuffed Peppers

Vegetable based dinners are always so beautifully colored, and this one is no different. Since this recipe works with any kind of bell pepper, you can decide what color or colors you would like to use. If you’ve selected your peppers and discover that they won’t stand up, slice a little bit off of the bottom until they do stand. Just be careful not to slice all the way through- you want stuffed peppers, not stuffing inside a pepper flavored tube. That would end up too messy and really hard to transfer to a plate after cooking.

This is a vegetarian stuffed pepper recipe, so it can be enjoyed by nearly everyone. It’s healthy, flavorful, and filling. We used store bought salsa in our recipe but making your own salsa is always an option. The rice is another variable option in this recipe- you can use either white or brown rice. If you are trying to stay on the healthier end of the spectrum, the brown rice is your best bet.

Black beans are a particularly important part of this recipe. Dried black beans or canned can be used but be careful when cooking them not to let them get tough. When beans are too tough, they aren’t very fun to eat, and this is an enjoyable, easy recipe that you don’t want to mar by cooking the beans incorrectly.

When baking your stuffed peppers, you want to make sure to keep a close eye on them. You want them to be soft, not mushy. Our taste testers loved these, saying this was a very fragrant recipe. They thought the peppers were delicious and they loved how flavorful the filling was especially.

 Print Recipe

Prep Time: 10 min.
Cooking Time: 45 min.
  • 4 bell peppers, colors of your choice
  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 can black beans, drained and rinsed
  • 1/4 cup cilantro, chopped
  • 3/4 cup salsa
  • 1 cup cooked rice
  • 1 cup shredded cheese
  1. Preheat oven to 350 F.
  2. Remove tops from peppers, along with seeds and membranes. Set aside.
  3. Heat 1 Tbsp olive oil in a pan over medium heat. Add onions and cook until translucent. Add garlic and cook about a minute.
  4. Stir the black beans, cumin, chili powder into the mixture. Add cilantro and salsa and cook for an additional two minutes. Remove from heat and stir in rice. Let mixture cool for a few minutes.
  5. Fill the peppers with the mixture, top with the cheese and place in oven and bake for 40 minutes.