Mexican Black Bean & Cheese Stuffed Peppers Recipe | Yummly

Mexican Black Bean & Cheese Stuffed Peppers

YUMMLY(7)
Cathy Ammlung: "I ended up doing this as a "deconstructed stuffed…" Read More
16Ingredients
85Minutes
340Calories
Make It Now
Add to Meal Planner

Add to Meal Planner

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 bell peppers (large)
  • 1/2 yellow onion (medium)
  • 2 cloves garlic
  • 1/4 cup cilantro (optional)
  • 1 tablespoon 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.)
  • 1 can mild hatch green chilis (4 oz.)
  • 1 1/2 cups cooked brown rice
  • 1 can black beans (14 oz. drained and rinsed)
  • 3/4 cup mexican blend cheese (shredded, divided)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    340Calories
    Sodium54% DV1290mg
    Fat18% DV12g
    Protein29% DV15g
    Carbs15% DV46g
    Fiber48% DV12g
    Calories340Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium1290mg54%
    Potassium690mg20%
    Protein15g29%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber12g48%
    Sugars4g8%
    Vitamin A15%
    Vitamin C170%
    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(7)

    Cathy Ammlung 13 days 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 a month ago
    Thanks for sharing this it was brilliant
    Linda Crawford 4 months 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. 4 months ago
    This is absolutely delicious.
    MacKenzie Fahy 5 months ago
    Yummy!!! Family favorite
    Terry Moragne El 7 months ago
    Love this dish. At the end I've added black olives. so good.
    Tony Frias 7 months 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.

    PlanShop