Black Bean Stuffed Peppers – CE
Green salad
  • Clean Eating
  • freezable, meatless, skinny
Black Bean Stuffed Peppers – CE
Green salad
  • Clean Eating
  • freezable, meatless, skinny
Servings:

Ingredients

Prep
  • 2 bag frozen brown rice steamers
  • 30 oz canned black beans
  • 3/4 C salsa
  • 6 bell peppers any color
  • 2 C shredded Monterrey jack cheese
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cook rice according to package directions.
  2. Rinse and drain beans. Add to salsa in a medium bowl with lid.
  3. Slice peppers in half, scoop out seeds and place in a baking dish sprayed with non stick spray.
  4. Fill each pepper-half with rice and beans. Top with cheese. Cover with foil.
To Cook
  1. Bake covered in 350 degree oven for 30 – 35 minutes.
  2. Serve with green salad.

Ingredients

Prep
  • 2 bag frozen brown rice steamers
  • 30 oz canned black beans
  • 3/4 C salsa
  • 6 bell peppers any color
  • 2 C shredded Monterrey jack cheese
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cook rice according to package directions.
  2. Rinse and drain beans. Add to salsa in a medium bowl with lid.
  3. Slice peppers in half, scoop out seeds and place in a baking dish sprayed with non stick spray.
  4. Fill each pepper-half with rice and beans. Top with cheese. Cover with foil.
To Cook
  1. Bake covered in 350 degree oven for 30 – 35 minutes.
  2. Serve with green salad.

*pepper free version- use tortillas instead and make into baked taquitos by rolling beans and cheese in corn or flour torillas, and baking just as you would peppers.
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