These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Mexican Black Bean Cheese Stuffed Peppers

  • 4 agitation peppers large
  • 1 2 yellow onion medium
  • 2 cloves garlic
  • 1 4 cup cilantro optional
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 4 teaspoon black pepper
  • 2 teaspoons auditorium showground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder mild
  • 1 teaspoon dried oregano
  • 1 can petite diced tomatoes 14 5 oz per can
  • 1 can mild hatch green chilis 4 oz per can
  • 1 1 2 cups cooked brown rice
  • 1 can black beans 14 oz per can drained and rinsed
  • 1 2 cup shredded mexican cheese mix for filling
  • 1 4 cup shredded mexican cheese combination amalgamation for topping
  • nonstick cooking spray

The Instruction of mexican black bean cheese stuffed peppers

  • preheat the oven to 375u00b0f
  • slice the tops from the bell peppers remove the stems and set aside remove the internal seeds and membranes arrange the peppers open side up in a glass casserole dish
  • finely chop the onion and pepper tops mince the garlic and cilantro
  • set a large skillet over medium high heat and add the olive oil allow the oil to heat then add the onion and peppers to the pan saute until softened and beginning to brown 6 7 minutes add the garlic salt black pepper cumin coriander chili powder and oregano and cook until fragrant about 30 seconds pour the tomatoes and green chilis into the skillet and allow to simmer for 1 2 minutes
  • remove the skillet from the heat fold in the rice black beans shredded cheese and cilantro
  • divide the bean and rice mixture evenly between each bell pepper firmly packing it into the cavities sprinkle the top of each pepper with a heaping tablespoon of shredded cheese
  • carefully pour enough water into the casserole dish to rise 1 2 inch up the sides of the peppers
  • spray a sheet of aluminum foil with nonstick cooking spray lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish
  • bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork 50 minutes
  • remove the foil and continue baking until the cheese on top is golden brown 10 15 minutes
  • check to see that stuffed peppers are done remove from oven or add time as needed
  • allow the peppers to rest for 5 10 minutes serve and enjoy

Nutritions of Mexican Black Bean Cheese Stuffed Peppers

@type: nutritioninformation
@type: 350 calories
@type: 48 grams
@type: 25 milligrams
@type: 12 grams
@type: 13 grams
@type: 15 grams
@type: 5 grams
@type: 1290 milligrams
@type: 6 grams

Mexican Black Bean Cheese Stuffed Peppers


These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Mexican Black Bean Cheese Stuffed Peppers

  • 4 agitation peppers large
  • 1 2 yellow onion medium
  • 2 cloves garlic
  • 1 4 cup cilantro optional
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 4 teaspoon black pepper
  • 2 teaspoons auditorium showground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder mild
  • 1 teaspoon dried oregano
  • 1 can petite diced tomatoes 14 5 oz per can
  • 1 can mild hatch green chilis 4 oz per can
  • 1 1 2 cups cooked brown rice
  • 1 can black beans 14 oz per can drained and rinsed
  • 1 2 cup shredded mexican cheese mix for filling
  • 1 4 cup shredded mexican cheese combination amalgamation for topping
  • nonstick cooking spray

The Instruction of mexican black bean cheese stuffed peppers

  • preheat the oven to 375u00b0f
  • slice the tops from the bell peppers remove the stems and set aside remove the internal seeds and membranes arrange the peppers open side up in a glass casserole dish
  • finely chop the onion and pepper tops mince the garlic and cilantro
  • set a large skillet over medium high heat and add the olive oil allow the oil to heat then add the onion and peppers to the pan saute until softened and beginning to brown 6 7 minutes add the garlic salt black pepper cumin coriander chili powder and oregano and cook until fragrant about 30 seconds pour the tomatoes and green chilis into the skillet and allow to simmer for 1 2 minutes
  • remove the skillet from the heat fold in the rice black beans shredded cheese and cilantro
  • divide the bean and rice mixture evenly between each bell pepper firmly packing it into the cavities sprinkle the top of each pepper with a heaping tablespoon of shredded cheese
  • carefully pour enough water into the casserole dish to rise 1 2 inch up the sides of the peppers
  • spray a sheet of aluminum foil with nonstick cooking spray lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish
  • bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork 50 minutes
  • remove the foil and continue baking until the cheese on top is golden brown 10 15 minutes
  • check to see that stuffed peppers are done remove from oven or add time as needed
  • allow the peppers to rest for 5 10 minutes serve and enjoy

Nutritions of Mexican Black Bean Cheese Stuffed Peppers

@type: nutritioninformation
@type: 350 calories
@type: 48 grams
@type: 25 milligrams
@type: 12 grams
@type: 13 grams
@type: 15 grams
@type: 5 grams
@type: 1290 milligrams
@type: 6 grams

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)