Mexican Black Bean & Cheese Stuffed Peppers Recipe | Yummly
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Mexican Black Bean & Cheese Stuffed Peppers

YUMMLY(14)
Just Velt: "It turned out very well. Not to difficult to mad…" Read More
18Ingredients
85Minutes
350Calories
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Description

These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
4 SERVINGS
  • 4 bell peppers (large)
  • 1/2 yellow onion (medium)
  • 2 cloves garlic
  • 1/4 cup cilantro (optional)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (mild)
  • 1 teaspoon dried oregano
  • 1 can petite diced tomatoes (14.5 oz. per can)
  • 1 can mild hatch green chilis (4 oz. per can)
  • 1 1/2 cups cooked brown rice
  • 1 can black beans (14 oz. per can, drained and rinsed)
  • 1/2 cup shredded mexican cheese blend (for filling)
  • 1/4 cup shredded mexican cheese blend (for topping)
  • nonstick cooking spray
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    NutritionView More

    350Calories
    Sodium54% DV1290mg
    Fat18% DV12g
    Protein29% DV15g
    Carbs16% DV48g
    Fiber52% DV13g
    Calories350Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium1290mg54%
    Potassium790mg23%
    Protein15g29%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber13g52%
    Sugars6g12%
    Vitamin A20%
    Vitamin C180%
    Calcium25%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Just Velt 6 days ago
    It turned out very well. Not to difficult to made and just delicios.
    Duff W. 2 months ago
    Will make again for sure. Maybe try with quinoa instead next time.
    Alberto Aragon 3 months ago
    Really tasty with simple steps to follow
    KB 3 months ago
    Only cooked for 35 minutes with foil and 15 w/o. Turned out great!
    Cyrus Erica Kliewer 3 months ago
    The bell peppers were soggy but the filling was good.
    Lynne Stelljes 6 months ago
    Great!!!! We used jalapenos instead of the canned green chilis. Added a nice kick to it :)
    Nash 6 months ago
    Delicious! Great flavor, easy to make, the filling could be used for lots of dishes.
    Cathy Ammlung 8 months ago
    I ended up doing this as a "deconstructed stuffed pepper casserole " because when I first saw the recipe, I had 2 small narrow red peppers, not 4 big ines to stuff. But no worries. I doubked the ingredients and put it in a 9x13 pan. Part was served alongside a slow cooker Cuban style pork roast. The rest was portioned and frozen or refrigerated for ready in an instant burritos or for stuffing into, you know, actually full sized bell peppers. Or maybe I will add some chorizo or pulled pork and serve the glorious mess over spaghetti squash. At any rate, very tasty and obviously very versatile.
    Lorie 9 months ago
    Thanks for sharing this it was brilliant
    Linda Crawford a year ago
    I did not realize it was meatless. For the start i did not add all the spices. I added a taco pack. After I sound out it was meatless I cooked the meet added chili powder, cumin, garlic, and onion powder. I of course had extra stuffing but it came out great. Family loved it.
    mary m. a year ago
    This is absolutely delicious.
    MacKenzie Fahy a year ago
    Yummy!!! Family favorite
    Terry Moragne El a year ago
    Love this dish. At the end I've added black olives. so good.
    Tony Frias a year ago
    It was delicious, losts of flavor and very filling. Next time i will try roasting the bells over a open flame and baking with just a bit less water and time.

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