Peppers With Black Beans Recipes

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BLACK BEAN STUFFED BELL PEPPERS



Black Bean Stuffed Bell Peppers image

Make and share this Black Bean Stuffed Bell Peppers recipe from Food.com.

Provided by christynlee

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 bell peppers (any color)
1 onion (diced)
2 cups cooked brown rice
1 (10 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can black beans
1/2 cup fat-free cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In large bowl, mix all ingredients except bell peppers and cheddar cheese.
  • Add salt and pepper to taste.
  • Cut top of bell peppers, clean the inside and rinse well.
  • Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
  • Add 1/2 cup water to shallow baking dish.
  • Add bell peppers and cook for 30 minutes or until peppers are tender.

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

PEPPERS WITH BLACK BEANS



Peppers with black beans image

Stir up a pepper with black bean dish for Chinese New Year

Provided by Ken Hom

Categories     Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 12

1½ tbsp groundnut oil or vegetable oil
3 tbsp finely chopped shallots
2 tbsp coarsley chopped salted black beans
1½ tbsp finely chopped garlic
1 tbsp peeled and finely chopped fresh root ginger
2 red, yellow and green peppers , all seeded and cut into 2.5cm/1in squares
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp chilli bean sauce
2 tbsp dark soy sauce
2 tsp caster sugar
150ml vegetable stock or water
2 tsp sesame oil

Steps:

  • Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
  • Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
  • Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.

Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1.5 milligram of sodium

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

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 PEPPERS AND MUSHROOMS



Black Beans with Peppers and Mushrooms image

Make and share this Black Beans with Peppers and Mushrooms recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 teaspoons olive oil
1/4 red onion, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 teaspoon thyme
5 ounces mushrooms, thinly sliced
3/4 cup crushed tomatoes, plus
1 tablespoon crushed tomatoes
3 ounces canned green chilies
3 1/2 tablespoons vegetable stock
1/8 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
4 teaspoons cilantro or 4 teaspoons parsley, chopped
1/3 cup salsa

Steps:

  • Heat oil in a heavy non-reactive saucepan over medium heat.
  • Add next 4 ingredients and saute 4-5 minutes or until onion begins to soften.
  • Stir in remaining ingredients, EXCEPT beans, cilantro and salsa.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer 5-7 minutes, stirring frequently until mixture is thickened.
  • Stir in beans and cook another 3 minutes until beans are heated throughout.
  • Sprinkle with cilantro.
  • Serve with Salsa.

Nutrition Facts : Calories 148.6, Fat 2.1, SaturatedFat 0.3, Sodium 144.6, Carbohydrate 25.6, Fiber 8.3, Sugar 3.7, Protein 9.2

SPICY BLACK BEANS WITH BELL PEPPERS AND RICE



Spicy Black Beans with Bell Peppers and Rice image

Provided by Rosie Bialowas

Categories     Bean     Pepper     Rice     Tomato     Side     Vegetarian     Quick & Easy     Summer     Jalapeño     Bon Appétit     Florida

Yield Serves 8

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, diced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 large garlic cloves, chopped
1 tablespoon ground cumin
1 jalapeño chili, seeded, chopped
1 teaspoon dried oregano
2 15- to 16-ounce cans black beans, drained
2 cups canned crushed tomatoes with added puree
1/4 cup orange juice
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
1 1/3 cups rice, cooked

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
  • Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
  • Mound rice in center of platter. Spoon black bean mixture over.

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE



Chicken with Green Peppers in Black Bean Sauce image

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

Steps:

  • Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  • Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

TACO-STUFFED PEPPERS RECIPE BY TASTY



Taco-Stuffed Peppers Recipe by Tasty image

If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 6 peppers

Number Of Ingredients 22

2 tablespoons vegetable oil
6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black beans, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar medium chunky salsa, 1 jar, 16 oz
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups cheddar cheese, grated, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano

Steps:

  • Cut off the top and remove the seeds from each pepper.
  • Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
  • While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
  • NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
  • Add diced onion - continuing to cook until softened, about 4-5 minutes.
  • Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
  • Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
  • Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
  • Return to the oven for 15 minutes until the cheese has melted.
  • Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY



Black Bean & Roasted Red Pepper Veggie Burgers Recipe by Tasty image

Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal

Provided by Melissa Boyajian

Categories     Dinner

Yield 5 servings

Number Of Ingredients 7

15 oz black beans, 1 can, drained and rinsed
½ cup jarred roasted red pepper, finely chopped
1 clove garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon salt
¼ cup cornmeal

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a large bowl, microwave black beans for 1 minute, or until softened.
  • Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
  • Add cornmeal and mix until thoroughly combined.
  • Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
  • Bake for 30 minutes, or until firm and browned, flipping over halfway through.
  • Serve burgers with your favorite fixins.
  • Enjoy!

Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram

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