Grilled Black Bean And Rice Stuffed Peppers Food

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GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS



Grilled Black Bean- and Rice-Stuffed Peppers image

Grill a veggie bean fiesta and have it on the table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 11

1 can (15 oz) Progresso™ black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 4 g, TransFat 0 g

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 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

VEGAN STUFFED PEPPERS WITH RICE



Vegan Stuffed Peppers with Rice image

Easy stuffed peppers with black beans, corn, and Spanish rice. They taste absolutely fantastic with mashed avocado and a hint of lemon juice!

Provided by Emily

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 15

4 red bell peppers, tops and seeds removed
salt to taste
1 cup vegan "ground beef," frozen (such as Beyond Meat®)
1 cup diced onion
1 cup diced tomatoes
1 (14 ounce) can vegetable broth, divided
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground black pepper
1 cup water
1 (8 ounce) package Spanish rice mix
1 cup black beans, rinsed and drained
1 cup corn, drained
1 tablespoon nutritional yeast
4 ounces tomato sauce

Steps:

  • Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
  • Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.
  • Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.
  • Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.

Nutrition Facts : Calories 295 calories, Carbohydrate 51.8 g, Fat 2.6 g, Fiber 12 g, Protein 19.2 g, SaturatedFat 0.4 g, Sodium 1116.1 mg, Sugar 12.2 g

BLACK BEAN AND RICE STUFFED PEPPERS WITH JACK CHEESE



Black Bean and Rice Stuffed Peppers With Jack Cheese image

Turn ordinary bell peppers into an extraordinary, flavorful entrée. Zatarain's Black Beans and Rice, spicy sausage, and Mexican cheese make a tasty filling for bell pepper halves - great for parties or add some rolls to make a hearty meal.

Provided by Zatarains

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb spicy pork sausage
2 3/4 cups water
1 (7 ounce) package ZATARAIN'S® Black Beans and Rice
4 large red bell peppers, halved and seeded
1 1/2 cups shredded monterey jack cheese

Steps:

  • Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.
  • Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.
  • Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
  • Bake 10 minutes or until rice mixture is heated through and cheese is melted.

Nutrition Facts : Calories 300.8, Fat 24.4, SaturatedFat 10.5, Cholesterol 62, Sodium 534.1, Carbohydrate 5.5, Fiber 1.7, Sugar 3.5, Protein 14.1

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