Southwestern Black Bean Stuffed Bell Peppers

Hearty bell peppers filled with a savory mixture of black beans, brown rice, diced tomatoes, corn, and spices, baked until tender and topped with melted cheddar cheese.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• Vegetarian
• High-Protein
• High-Fiber
• Nut-Free
• Egg-Free
• Pescatarian
• Gluten-Free
• Low-Sugar

Tags

• bake
• roast
• savory
• comfort food
• healthy
• budget-friendly

Ingredients

• 5 bell peppers (medium, halved and seeded)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 2 can black beans (15 ounces each, drained and rinsed)
• 1 can diced tomatoes (14.5 ounces, undrained)
• 1 cup brown rice (cooked)
• 1 cup frozen corn
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 0.5 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup cheddar cheese (shredded, divided)
• 2 tablespoon fresh cilantro (chopped)
• 0.25 cup sour cream

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the bell peppers, cut side up, in a baking dish. Drizzle the peppers lightly with olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Bake for 15-20 minutes, or until slightly softened. This step helps ensure the peppers are tender when the dish is finished. While the peppers bake, cook the brown rice according to package directions.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the drained and rinsed black beans, undrained diced tomatoes, cooked brown rice, frozen corn, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, and vegetable broth to the skillet. Stir everything to combine.
4. Season the filling with 3/4 teaspoon salt and 1/2 teaspoon black pepper, adjusting to your taste. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Remove the baking dish from the oven. Carefully fill each pre-baked bell pepper half with the black bean and rice mixture. Top each stuffed pepper generously with 1 cup of shredded cheddar cheese.
6. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the peppers are fully tender and the cheese is melted and bubbly and lightly golden. If desired, you can broil for the last 1-2 minutes for extra browning.
7. Serve the stuffed bell peppers warm. Garnish with chopped fresh cilantro and a dollop of sour cream if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or oven. For a lower sodium option, choose low-sodium black beans and vegetable broth.

Nutrition (per serving)

• Calories: 503
• Protein: 26.8 g
• Carbohydrates: 73 g
• Fat: 15 g
• Fiber: 12.2 g
• Sodium: 1296 mg
• Saturated Fat: 5 g
• Sugar: 1 g
• Cholesterol: 20 mg