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Black Bean Taco Stuffed Peppers
dinner, Main Dish
Green Bell Peppers
Oil or Butter
minced or sliced
Salt and Pepper
Cooked Black Beans
Preheat oven to 350F.
Clean and cut each bell pepper through the middle (lengthwise or horizontal, doesn’t matter).
Use a paring knife to remove the core from each bell pepper and empty of all membranes and seeds. Set peppers in a casserole dish and bake for 10 minutes.
Meanwhile, place the oil in a large pot over medium heat.
Once hot, add the onion and cook until translucent, about 3 minutes.
Add the garlic and cook for one additional minute.
Stir in the seasonings and cook one minute until fragrant.
Stir in the green salsa, cooked rice and cooked black beans and continue cooking until warmed through, about 5 minutes.
Scoop the rice and bean mixture into the bell pepper halves and top with cheese, if desired.
Cover the bell peppers with tinfoil and bake for 10 minutes.
Remove the tinfoil and continue to bake for 10 more minutes, then remove the tinfoil and continue to bake for 5 minutes.
You could use an air fryer in alternative to an oven. For stuffed peppers air fryer, just set the air fryer for 350 degrees for 10-15 minutes.
To make this recipe dairy-free just be sure to use oil rather than butter and just omit adding cheese.
This is an optional step, but if you don't like when stuffed peppers have a bitterness to them, add pepper halves a boiling pot of water for 2-3 minutes.
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