Black Bean-Stuffed Yellow Peppers

Serves: 4
Total Calories: 580


4 large yellow bell pepper
1 tablespoon olive oil
1 cup chopped onion
6 cloves garlic sliced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups cooked and drained black beans
1 tablespoon balsamic vinegar
2 1/2 cups cooked brown rice
1 cup chopped tomato
1 teaspoon sea salt
8 slices Monterey Jack cheese (optional)


1. Cut the peppers in half lengthwise and remove the seeds. Place the halves cut side down on a steamer rack set in a large pan. Add about 1/2 inch of water to the pan, cover, and bring to a boil. Reduce the heat and steam the peppers for 5 minutes, or until nearly tender but still holding their shape well. Remove from the heat and set aside.

2. Heat the oil in a skillet over medium heat. Add the onion and sauté until nearly tender. Add the garlic, chili powder, cumin, basil, and oregano, and continue to sauté until the onion is tender. Add the beans and vinegar, mix well, then stir in the rice, tomato, and salt.

3. Fill the pepper halves with the bean mixture. Top each with a slice of cheese, if desired, and place in a shallow baking dish. Bake, covered, in a preheated 350°F oven for about 15–20 minutes, or until the peppers are tender. Serve with salsa and a big green salad.

Nutritional Facts:

Serves: 4
Total Calories: 580
Calories from Fat: 88

This Black Bean-Stuffed Yellow Peppers recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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