Black Bean Stuffed Bell Peppers
These quick and easy black bean stuffed bell peppers are both low in calories and high in protein, making them a perfect light and satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
375
Calories
Macros · per serving
32g protein
45g carbs
13g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2 cups canned black beans
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 1 lime
- 1/4 cup fresh cilantro
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes.
- 3
Place the bell peppers cut side up in a baking dish and drizzle with olive oil. Bake for 10 minutes.
- 4
Meanwhile, finely chop the onion and garlic.
- 5
In a skillet over medium heat, sauté the onion and garlic in a tablespoon of olive oil until the onion is translucent.
- 6
Add the black beans, cooked brown rice, cumin, chili powder, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- 7
Squeeze the lime over the mixture and stir in half of the chopped cilantro.
- 8
Remove the bell peppers from the oven and fill them with the black bean mixture. Top each pepper with shredded cheddar cheese.
- 9
Bake the stuffed peppers in the oven for an additional 10 minutes or until the cheese is melted and bubbly.
- 10
Serve with the remaining cilantro sprinkled on top.
Cook it this week.
NeatEat plans Black Bean Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.