BLACK BEANS WITH BELL PEPPERS & RICE
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
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 BELL PEPPERS
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
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 BEANS, ONIONS AND PEPPERS (CUBA)
The Black Beans, Onions and Peppers (Cuba) recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, bell pepper, garlic and oregano and saute for about 5 minutes until vegetables begin to soften.
- Add one cup of beans and mash with the back of a fork. Add the remaining beans, stock, and vinegar, and simmer for about 15 minutes until mixture thickens and flavors blend. Stir occasionally while simmering.
- Mix in the sugar if desired. Season with salt and pepper and serve.
VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT
Steps:
- Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
- Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
- Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
PEPPERS WITH BLACK BEANS
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
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 BEAN STUFFED PEPPERS
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
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
BROWN RICE WITH BLACK BEANS AND PEPPERS
For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad.
Provided by Barbara Giordano
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
- Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion; saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper; cook and stir until fragrant, about 2 minutes. Remove from heat.
- Pour vegetables into a large serving bowl; add the cooked rice and toss.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 48 g, Cholesterol 15.2 mg, Fat 6.2 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 3 g, Sodium 1117.1 mg, Sugar 2.1 g
SPICY BLACK BEANS WITH BELL PEPPERS AND RICE
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
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.
BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
BLACK BEAN STUFFED PEPPERS
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
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
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- Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil, garlic and onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
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- Preheat the Oven & Make the Rice • Preheat the oven to 375°F. • Rinse the rice in a fine sieve and add it to a small pot with 1 ¼ cups water and a pinch of salt. Bring to boil. • Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the water is asborbed, about 10-15 minutes.
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