Rice and Bean Stuffed Peppers

Rice and Bean Stuffed Peppers
Staff Writer

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Rice and black beans are stuffed into sweet bell peppers and topped with cheese.

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4
Servings
508
Calories Per Serving
Deliver Ingredients

Ingredients

  • red bell peppers, tops removed and seeded
  • 1  Cup  rice
  • 15  Ounces  black beans, rinsed and drained
  • 1  Teaspoon  cumin
  • 1/2  Teaspoon  chili powder
  • 2  Tablespoons  chopped cilantro
  • Salt and pepper, to taste
  • 1  Cup  shredded Cheddar cheese

Directions

Bring a pot of water to a boil and prepare an ice bath in a large bowl. Add the bell peppers to the boiling water and cook for 3-4 minutes. Remove and place in the ice bath. 

Cook the rice according the package directions. Combine the cooked rice with the beans, cumin, chili powder, cilantro, and salt and pepper. 

Preheat the oven to 350 degrees. Place the bell peppers in a baking dish and stuff them with the rice mixture. Top each bell pepper with the cheese. Bake for 15 minutes until heated through and cheese is melted.  

Nutritional Facts

Total Fat
15g
21%
Sugar
22g
24%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
87g
67%
Protein
9g
20%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
113mg
11%
Choline, total
5mg
1%
Fiber, total dietary
4g
16%
Folate, total
60µg
15%
Iron, Fe
4mg
22%
Magnesium, Mg
88mg
28%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
299mg
43%
Selenium, Se
1µg
2%
Sodium, Na
543mg
36%
Water
93g
3%
Zinc, Zn
2mg
25%

Rice and Bean Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Rice and Bean Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.