Black Bean Stuffed Bell Peppers Recipes

Steps:

• In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder.
• Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans.
• Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers.
• Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Serve each pepper with a dollop of sour cream.

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.

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.

Steps:

• Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

Steps:

• Slice the tops off the green peppers and pull out seeds.
• Place tops on bottom of slow cooker.
• Press Refried Beans in bottom of green peppers.
• Spoon Black Beans on top of Refried Beans.
• Spoon Salsa on top of Black Beans.
• Top each Pepper with a slice of Cheese.
• Set Peppers in bottom of slow cooker on top of the tops (The tops will keep the peppers from Burning).
• Cook on low for 6 to 8 hours.

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.

Steps:

• In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
• Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
• Stir in the chili powder and salt.
• Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
• Meanwhile, preheat the oven to 350º F.
• To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
• Boil the peppers for 5 minutes, and then drain them.
• When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
• Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
• Remove from oven; garnish with cilantro, and serve.