Black Bean Stuffed Peppers
Servings: 6
Calories: 257kcal
These black bean stuffed peppers are a zero-chop, weeknight, meal-prep staple that turns pantry beans + jarred salsa into a satisfying main.
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Ingredients
- 3 cans black beans 15-ounce, drained and rinsed
- 4 teaspoons taco seasoning
- ¼ cup salsa homemade or store-bought
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 medium bell peppers halved lengthwise and seeded
- 1 cup shredded cheese optional, for topping
Instructions
- Adjust oven rack to middle position and heat oven to 400°F.
- In a large bowl, combine black beans, taco seasoning, salsa, salt, and garlic powder. Stir until evenly mixed and slightly cohesive.
- Arrange bell pepper halves, cut side up in a 13x9-inch baking dish. Divide bean mixture evenly among peppers, pressing lightly to fill cavities.
- Cover dish tightly with foil and bake until peppers begin to soften, about 20 minutes.
- Remove foil, sprinkle with cheese if using, and bake until cheese is melted and peppers are tender, 5–10 minutes longer. Serve hot with a side salad or cilantro-lime rice.
Notes
- For softer peppers, cover the baking dish with foil for the first 15 minutes of baking.
- Using freshly made salsa will add more moisture and a fresher flavor to the filling.
Nutrition
Calories: 257kcal | Carbohydrates: 38g | Protein: 17g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 587mg | Potassium: 743mg | Fiber: 14g | Sugar: 6g | Vitamin A: 3918IU | Vitamin C: 153mg | Calcium: 140mg | Iron: 3mg
