Black Bean Stuffed Peppers Recipes

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.

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.

Steps:

• Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker., Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

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.

Steps:

• Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

Steps:

• Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
• Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
• Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.