Mexican Black Bean & Cheese Stuffed Peppers

YUMMLY
16Ingredients
85Minutes
340Calories

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)
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    Directions

    1. Preheat the oven to 375°F.
    2. Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
    3. Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides."
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    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.

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