Black Bean-Stuffed Peppers
Submitted by trce
Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.
YIELD
8 servingsPREP
45 minCOOK
15 minREADY
60 minStuffed peppers that prove you don’t need meat to make a filling, satisfying main course.
Green bell peppers get halved and steamed until just tender, then packed with a savory mix of black beans, brown rice, sautéed onions, chopped tomato, and a punch of chili powder, cumin, basil, and oregano. A splash of white wine vinegar cuts through the earthiness and brightens everything up.
Fifteen minutes in the oven and the flavors meld together while the peppers turn soft and sweet.
Simple, clean eating that actually fills you up.
Pro Tips
- Steam the peppers cut-side down. This lets the steam penetrate evenly and keeps water from pooling inside. Eight to ten minutes gets them tender without going mushy.
- Don’t overcook the filling on the stovetop. You just want the spices bloomed and the onions soft. The baking step finishes the job.
- Add shredded cheese on top during the last five minutes of baking if you want to take these over the top. Sharp cheddar or pepper jack both work well.
Ingredients
Directions
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds.
Steam peppers, cut side down, over ½ inch boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.
Preheat oven to 350 deg.
Heat oil in a skillet over mediumheat.
Sauté onion until soft and translucent.
Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well.
Stir in rice, salt and tomato. Remove from heat.
Fill peppers with bean mixture.
Place in a shallow baking dish .
Bake, covered, until peppers are tender, about 15 minutes.
Serve immediately.
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