Black Bean and Rice Stuffed Bell Peppers
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Black Bean and Rice Stuffed Bell Peppers
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| Servings |
| 2servings (1 pepper each) |
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Ingredients
- 2 bell peppersany color
- 1cup brown ricecooked
- 1cup low sodiium black beansdrained and rinsed
- 2teaspoons olive oil
- 1/4cup yellow oniondiced
- 1teaspoon minced garlic
- 1 roma tomatodiced
- 1 jalapeno pepperseeded and minced
- 1/4cup cilantrominced (reserve 1 tablespoon for garnish)
- 1/2teaspoon cumin
- 1/2teaspoon chili powder
- 1/4cup water
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 375 degrees.
- Cook rice according to package directions but omit the salt.
- Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
- Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
- Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
- Divide the filling between the two peppers.
- Pour ΒΌ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
- Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes
*Salsa, sour cream and other toppings not reflected on the nutrition label.
