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

YUMMLY(22)
Lara Bredeveldt: "I really enjoyed this meal. I added in some mince…" Read More
19Ingredients
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, plus more for serving)
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chili powder (mild)
  • 1 tsp. 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
  • chopped fresh parsley (optional, for serving)
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    NutritionView More

    Unlock full nutritional details with subscription

    350Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories350Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium1290mg54%
    Potassium800mg23%
    Protein15g29%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber13g52%
    Sugars6g12%
    Vitamin A25%
    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(22)

    Lara Bredeveldt 18 days ago
    I really enjoyed this meal. I added in some mince and a hotter chilli. I thought it worked well but you’ll need to use your own discretion with some of the cooking times.
    Silva 5 months ago
    Yummy! I followed the suggestion of another person's comment and made it into a casserole. I doubled all the ingredients, sauteed the peppers and onion for twice as long, and baked it in a 9x13 casserole dish for approximately 30 minutes. It turned out really well. It was a tad spicy due to the green chilies and my substitution of chipotle chili powder in place of regular chili powder. I also added smoked shredded pork and extra cheese to each individual serving, and froze some of the servings for later use. They tasted very good even after being frozen. Last comment: I used short grain brown rice because I think it has a better texture & flavor compared to regular long grain brown rice. I find it's least expensive to buy in the bulk bin at WinCo. 🙂 Happy cooking!
    Kathleen Joyner 7 months ago
    Great flavor. Next time I would add a little more spice.
    Steve 8 months ago
    Peppers may have been too large to get soft. Will try smaller ones next time. My 11 and 13 year old approved!
    D G 8 months ago
    pretty good. not sure if I'll make it again tho.
    Brianna Mills a year ago
    Turned out amazing! I just put them on a cooking tray and let the timer run. They are perfect!
    Sumira Iftikhar a year ago
    Loved it! Took a lot longer then expected but totally worth it.
    Great. I’ll try again too
    Just Velt a year ago
    It turned out very well. Not to difficult to made and just delicios.
    Duff W. a year ago
    Will make again for sure. Maybe try with quinoa instead next time.
    Alberto Aragon a year ago
    Really tasty with simple steps to follow
    KB a year ago
    Only cooked for 35 minutes with foil and 15 w/o. Turned out great!
    The bell peppers were soggy but the filling was good.
    Lynne Stelljes 2 years ago
    Great!!!! We used jalapenos instead of the canned green chilis. Added a nice kick to it :)
    Nash 2 years ago
    Delicious! Great flavor, easy to make, the filling could be used for lots of dishes.
    Cathy Ammlung 2 years 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 2 years ago
    Thanks for sharing this it was brilliant
    Linda Crawford 2 years 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. 2 years ago
    This is absolutely delicious.
    MacKenzie Fahy 2 years ago
    Yummy!!! Family favorite
    Terry Moragne El 2 years ago
    Love this dish. At the end I've added black olives. so good.
    Tony Frias 2 years 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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