Black Bean Stuffed Peppers Food

BLACK BEAN STUFFED BELL PEPPERS

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

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!

BLACK BEAN STUFFED PEPPERS

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.

BLACK BEAN STUFFED PEPPERS

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.

MEXICAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
• Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

QUINOA & BLACK BEAN STUFFED PEPPERS

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.

CROCK POT BLACK BEAN STUFFED BELL PEPPERS

Steps:

• In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder.
• Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans.
• Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers.
• Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Serve each pepper with a dollop of sour cream.