Black Bean Stuffed Peppers
Servings
2Serving size
1 stuffed pepper as a side dishThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (diced) |
| 1 small Carrots, raw (peeled and diced) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. no salt added chili powder |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Paprika |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup Water |
| 2 large Green bell peppers (or red bell peppers) |
| 1 ounce Monterey jack cheese (shredded) |
Instructions
Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 - 4 minutes. Add the carrots and cook for another 3 - 4 minutes.
Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 - 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.
Remove the stem and core the peppers. Remove the seeds.
Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.
Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a quick and easy side dish that can be prepped in advance and then put in the oven at the last minute. Stuffed peppers are comfort food and the southwest spices with black beans almost makes them elegant.