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12Ingredients
55Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 bell pepper (any color, I used red and green)
- 1 Tbsp. butter oil
- 1/2 cup onions (diced)
- 2 cloves garlic (minced)
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. garlic salt
- 15 oz. black beans (drained and rinsed)
- 1/4 cup cilantro (chopped)
- 3/4 cup salsa
- 1 cup cooked rice (I used brown rice)
- 1 cup Mexican style cheese (shredded)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol40mg13% |
Sodium1080mg45% |
Potassium770mg22% |
Protein16g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber11g44% |
Sugars6g |
Vitamin A20% |
Vitamin C170% |
Calcium30% |
Iron15% |
* 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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Reviews(12)
Sandi J. 3 years ago
They were delicious though I did make a few changes. I doubled the recipe, I used homemade salsa and I made mecican rice instead of regular rice. I also added a bit of cheese into the bean mixture. Everyone love them and I will definitely make them again. Next time I might use the filling in enchiladas instead of stuffed peppers.
Jackie 4 years ago
So easy, and the black bean seasoning mixture was delicious on its own! Recommend sour cream as a topping upon serving.
michele 5 years ago
I didn't love these... the rice was delicious but I wish I would have done something more to the peppers to season them or bake them differently... or something. They were just bland.
Jennifer Strnad 6 years ago
These were good only the peppers were tough after 30 minutes and we used smaller peppers. Net time we will boil them first before stuffing and baking.
Schoonerman 7 years ago
This meal is quick and delicious! We added some cheese to the stuffing mix as well! You can never have to much cheese! Would highly recommend!
Lynda Smith 8 years ago
My stuffed peppers were delicious! I covered the peppers with aluminum foil for 30 mins so cheese would not burn and then uncovered and cooked for 15mins.