Description
A simple, one-pot creamy vegetarian stuffed bell pepper recipe that uses rice, black beans, creamy salsa, and cheese. It’s kid-approved, freezer-friendly, and tastes better than takeout.
Ingredients
Scale
- 1 cup long-grain white rice (uncooked)
- 1 can (15oz) black beans, rinsed and drained
- 1 ½ cups creamy salsa
- ½ cup sour cream
- 2 cups shredded Mexican cheese blend (divided)
- ½ cup red enchilada sauce
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 4 large bell peppers (any color)
- 1 tablespoon oil (olive or vegetable)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers and pat dry. Slice about ½ inch off the top of each pepper to create a lid. Scrape out seeds and white membranes, leaving walls intact. Set aside.
- Rinse 1 cup of rice under cold water. In a saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Transfer to a large mixing bowl.
- To the bowl, add cooked rice, black beans, creamy salsa, sour cream, enchilada sauce, cumin, chili powder, salt, pepper, and 1 ½ cups of shredded cheese. Stir to combine.
- Place hollowed peppers upright in a 9×13-inch baking dish. Spoon filling into each pepper, mounding slightly. Sprinkle remaining ½ cup cheese over the top.
- Cover baking dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and peppers are tender.
- Let rest for 5 minutes before serving. Garnish with cilantro, sour cream, and lime.
Notes
Rinse rice until water runs clear to prevent gumminess. If peppers are too short to stand, slice a tiny bit off the bottom. Can be assembled 24 hours ahead and refrigerated. Freeze baked peppers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper per
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 55
- Fiber: 8
- Protein: 18
Keywords: stuffed peppers, vegetarian, creamy, one-pot, meal prep, family dinner, gluten-free option