Black Bean Stuffed Peppers
Weekly Recipe Black Bean Stuffed Peppers 6 large bell peppers (any color) 2 cans (15 oz each) black beans, drained and rinsed 1 cup cooked rice 1 cup corn
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foreverfed.org.
Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Aluminum foil
- Spoon
Ingredients
- 6 large bell peppers (any color)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Mexican cheese blend
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sour cream, cilantro, lime wedges, avocado
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