Best Grilled Black Bean And Rice Stuffed Peppers Recipes

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BLACK BEAN STUFFED PEPPERS



Black Bean Stuffed Peppers image

These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main

Time 55m

Number Of Ingredients 12

4 Bell Peppers (any color, I used red and green)
1 TB butter or olive oil
1/2 cup onion (diced)
2 cloves garlic (minced)
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1 15 oz can black beans, drained and rinsed
1/4 cup cilantro (chopped)
3/4 cup salsa
1 cup cooked rice (I used brown rice)
1 cup shredded Mexican cheese

Steps:

  • Preheat oven to 350 degrees.
  • Remove tops from peppers and scrape out membranes and seeds. Set aside.
  • Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional 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 in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
  • Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

Nutrition Facts : Calories 381 kcal, Carbohydrate 50 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 868 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.

Provided by Heidi

Categories     Main Course

Time 50m

Number Of Ingredients 16

1 pound lean ground beef (, 90% lean)
1 medium onion (, diced (about 1 1/2 cups))
2 ribs celery (, diced (about 3/4 cup))
2 cloves garlic (, minced)
1 large Select One tomato (, chopped)
2 tablespoons tomato paste
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 15- ounce can black beans
1 7- ounce can roasted green chiles
1 cup frozen corn (, defrosted)
1 1/2 cups cooked long grain rice
1/4 cup cilantro leaves (, chopped plus more for garnish)
6 Select One rainbow bell peppers
1 cup spicy cheese such as Chipotle Gouda or Pepper Jack

Steps:

  • Preheat the oven to 350°F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
  • Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
  • Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

BLACK BEAN STUFFED PEPPERS



Black Bean Stuffed Peppers image

What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!

Provided by Angela Koranda Stuart

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 55m

Yield 6

Number Of Ingredients 11

1 ¼ cups water
1 (3 ounce) package reduced-fat cream cheese, softened
2 cups cooked brown rice
2 cups chopped fresh spinach
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can no-salt-added black beans, drained and rinsed
2 tablespoons dried minced onion
1 teaspoon ground cumin
1 teaspoon dried oregano
3 large bell peppers
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
  • Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
  • Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
  • Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
  • Bake in preheated oven until peppers are tender, 35 to 45 minutes.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 33.4 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 6.8 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 309.1 mg, Sugar 2.5 g

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

BLACK BEAN STUFFED PEPPERS



Black Bean Stuffed Peppers image

Mild Southwestern spices pep up this play on the classic meatless main dish. The colorful peppers and cheesy topping invite everyone at the table to dig in!

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings.

Number Of Ingredients 9

1 each large green, sweet red, yellow and orange peppers
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 cup reduced-sodium chicken broth
1/2 cup uncooked converted rice
1/2 cup chopped onion
1/2 cup orange juice
2 teaspoons chili powder
1-1/4 cups shredded Monterey Jack cheese, divided

Steps:

  • Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker., Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 433 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 984mg sodium, Carbohydrate 64g carbohydrate (14g sugars, Fiber 10g fiber), Protein 21g protein.

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