Members Recipe

Black Bean and Rice Stuffed Bell Peppers

Sweet roasted bell peppers cradle a smoky, cheesy filling of black beans, rice, and corn, baked until bubbling and tender. It is a complete meal in its own edible bowl, perfect for a satisfying weeknight dinner.

25mPrep

45mCook

70mTotal

4 servings (8 pepper halves)Servings

MediumDifficulty

★ 4.3Rating

Why You'll Love This

A colorful, complete meal with built-in portion control
Great way to use up leftover cooked rice
Freezer-friendly; make a double batch and freeze extras before baking

Black Bean and Rice Stuffed Bell Peppers

Ingredients

4 large bell peppers (any color), halved lengthwise and seeded
1 tablespoon olive oil, plus more for brushing

Nutrition (estimated per serving)

390Calories

17.0gProtein

15.0gFat

47.0gCarbs

9.0gFiber

710mgSodium

Method

Preheat your oven to 375 degrees Fahrenheit and place a rack in the middle position. Line a 9x13-inch baking dish with a light coat of olive oil or nonstick spray so the peppers don't stick.

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Members

Black Bean and Rice Stuffed Bell Peppers

Why You'll Love This

Ingredients

Nutrition (estimated per serving)

Method

Unlock the Full Recipe

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