For a richer flavor, use full-fat cream cheese. Add a pinch of chili powder to the rice mixture for extra heat. If you don't have brown rice, you can use white rice or quinoa. These peppers are great served with a dollop of sour cream or Greek yogurt.
Black Bean Stuffed Peppers
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS121
These vibrant Black Bean Stuffed Peppers are a fiesta of flavors! Earthy black beans, hearty brown rice, and a touch of spice come together in a creamy, comforting filling, nestled inside sweet bell peppers and topped with melted cheddar. A guaranteed crowd-pleaser!
Ingridients
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Nutrition
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Carbohydrate33 g
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Cholesterol18 mg
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Fiber7 g
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Protein11 g
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Saturated Fat4 g
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Sodium309 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish. (5 minutes)
02 Step
Recipe View 10 mins In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Gently fold in the cooked brown rice, chopped fresh spinach, drained black beans, diced tomatoes with green chiles, dried minced onion, ground cumin, and dried oregano until everything is evenly combined. (10 minutes)
03 Step
Recipe View 5 mins Halve the bell peppers lengthwise. Remove and discard the stems, seeds, and any membranes from the inside of the peppers. (5 minutes)
04 Step
Recipe View 10 mins Spoon approximately 3/4 cup of the rice mixture into each pepper half, mounding it slightly. Arrange the stuffed peppers in the prepared baking dish, nestling them in the water. Sprinkle the shredded Cheddar cheese evenly over the tops of the peppers. (10 minutes)
05 Step
Recipe View 40 mins Bake in the preheated oven until the peppers are tender and the cheese is melted and bubbly, approximately 35 to 45 minutes. Let cool slightly before serving. (40 minutes)
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Please Rate
Jettie Hermiston
Jun 13, 2025This recipe is a winner! My family loved it, and it was so easy to make.
Mariana Hilllankunding
Jul 2, 2024These are great for meal prepping. I made a batch on Sunday and ate them for lunch all week.
Fern Jakubowski
Mar 30, 2024I added some corn to the filling, and it was delicious!
Bernita Volkman
Mar 16, 2024Next time, I'll try using pepper jack cheese for a spicier kick.