black beans recipe
The Best black beans recipe
What I love most about black beans is how they’re a powerhouse for health. They’re loaded with fiber, which keeps digestion smooth and helps you feel full longer, and they’re a great source of plant-based protein. I don’t have to worry about counting macros or tracking calories—I just add them to a meal, and that’s it. They’re also naturally gluten-free and low in fat, making them a great option for anyone watching their intake without sacrificing flavor. Plus, they’re so forgiving. If you’re short on time, canned beans work just as well as dried, and they’re ready in minutes. That’s why I keep a stash in my pantry year-round. Whether it’s a busy school night or a gathering with friends, black beans are always a reliable, satisfying choice. And honestly? They’re one of those dishes that feels like a secret weapon—something that’s simple but always makes the meal feel special.
Easy Black Bean & Cheese Stuffed Peppers
A hearty, flavorful dish where black beans, cheese, and spices fill tender bell peppers for a satisfying one-pan meal. Perfect for meal prep or a quick weeknight dinner.
🥘Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 cup water
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. Cut the tops off six bell peppers, remove seeds and membranes, then set aside. -
2
In a large bowl, combine black beans, brown rice, onion, garlic, cumin, paprika, chili powder, salt, and pepper. Mix well. -
3
Heat olive oil in a skillet over medium heat. Add the filling mixture and cook for 5 minutes, stirring occasionally. Stir in tomato sauce, oregano, garlic powder, and water. Simmer for 5 more minutes until slightly thickened. -
4
Stuff each bell pepper with the bean mixture, pressing gently to fill them. Place in a baking dish and pour the sauce over the peppers. -
5
Bake uncovered at 375°F for 30–35 minutes, until peppers are tender and the cheese is melted and bubbly.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Black Bean & Cheese Stuffed Peppers Works
❓ Frequently Asked Questions About Black Bean & Cheese Stuffed Peppers
How do I adjust the spice level in this recipe?
Use a mild green chili or omit it entirely if you prefer a softer heat. For extra warmth, add a pinch of cayenne pepper or a dash of smoked paprika to the liquid when you start cooking. Keep an eye on the beans while they simmer, as they absorb flavors quickly.
Can I use dried black beans instead of canned?
Yes, but soak them overnight (or at least 4 hours) in water with a splash of vinegar or lemon juice to reduce gas. Drain and rinse before cooking. Dried beans will take about 20–25 minutes longer than canned, so adjust your timing accordingly.
What’s the best way to store leftovers?
Cool quickly in the fridge within two hours, then transfer to an airtight container. They’ll keep for up to five days. To reheat, warm gently in a pot with a splash of broth or water to restore moisture.
How do I make this recipe gluten-free?
The base liquid is naturally gluten-free, but check the canned beans and any added spices for hidden gluten. If needed, substitute tamari or coconut aminos for soy sauce. The texture won’t change significantly, but flavor may shift slightly.
Can I add other proteins or veggies to this dish?
Absolutely! Stir in cooked chicken, shrimp, or tofu for extra protein. For veggies, add bell peppers, onions, or zucchini during the last 5 minutes of cooking. Just reduce the liquid slightly to prevent overcrowding.
