Cheesy Black Bean Stuffed Peppers
Bright, roasted peppers meet a hearty black bean and rice filling for a satisfying, meat-free dinner. Baked until the cheese melts into a golden topping, this dish delivers plenty of flavour, protein, and fibre in every bite. Serve as a standalone meal or pair with a crisp salad for an easy, well-rounded plate.
Ingredients
4 large bell peppers (tops off, seeds out)
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can black beans, drained
1 cup cooked rice (or quinoa)
1 cup canned diced tomatoes (drained) or tomato sauce
1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp basil)
¾ tsp salt, black pepper to taste
1–1½ cups shredded cheese (mozzarella/cheddar)
Directions
Preheat & soften peppers: Heat oven to 400°F/200°C. Place hollowed peppers upright in a lightly oiled baking dish. Bake 10 minutes; set aside.
Make filling: In a skillet, heat oil. Sauté onion 3–4 min, add garlic 30 sec. Add beans. Stir in rice, tomatoes/sauce, Italian seasoning, salt, and pepper; cook 2–3 min.
Stuff & bake: Spoon filling into peppers, mound slightly. Top with cheese. Bake 15–20 minutes, until peppers are tender and cheese is bubbly.
Serve: Rest 5 minutes. Add a sprinkle of parsley or a dollop of sour cream/yogurt if you like.