Mexican Black Bean Stuffed Peppers
Description
This is a wonderfully delicious change up for traditional stuffed peppers. They are stuffed with Mexican cheese, black beans, cooked rice, salsa and spices. They are vegetarian, low carb and gluten free.
Ingredients
4 bell peppers, your favorite
1 T. butter or olive oil
½ c. onion, diced
1-2 cloves garlic, minced
1 t. cumin
½ t. chili powder
½ t. garlic salt
15 oz. can black beans, drained and rinsed
¼ c. cilantro, chopped, optional
¾ c. salsa
1 c. cooked rice, your favorite
1 c. shredded Mexican cheese
1/2 c. corn, optional
2-4 oz. green chilies, chopped, if desired
Directions
Preheat oven to 350 degrees.
Wash peppers, remove tops and scrape out membranes and seeds. Set aside.
Melt butter in skillet over medium heat; add onions; cook until soft, about 5 minutes. Add in garlic; cook 1 minute.
Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans; add corn and green chilies, if desired. Add in cilantro and salsa; cook 2 minutes. Remove from heat; stir in cooked rice.
Evenly fill the prepared peppers with the rice and black bean mixture; place inside a baking dish. Top each pepper with a ¼ c. cheese.
Bake 30-40 minutes until peppers have softened and cheese is melted.