Fish Free Classic Black Bean Stuffed Peppers
Total time1 hr 10 min
Prep time20 min
Cook time45 min
4.7(17)
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the peppers
- 4 large bell peppers (any color)
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup frozen corn, thawed
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ½ cup water
For topping
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Combine the rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Preheat the oven to 375°F (190°C). Pour 1/2 cup water into the bottom of a 9x13-inch baking dish.
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