Step 1 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Preheat the oven to 375°F.
Step 2 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
PRO TIP If bell peppers cannot stand up on their own, slice them in half vertically so that they can lay on their sides.
Step 3 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Finely chop the onion and pepper tops. Mince the garlic and cilantro.
Step 4 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion and peppers to the pan. Saute until softened and beginning to brown, 6-7 minutes. Add the garlic, salt, black pepper, cumin, coriander, chili powder, and oregano, and cook until fragrant, about 30 seconds. Pour the tomatoes and green chilis into the skillet, and allow to simmer for 1-2 minutes.
PRO TIP Add in some chopped jalapeño peppers for a spicy kick.
Step 5 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Remove the skillet from the heat. Fold in the rice, black beans, shredded cheese, and cilantro.
Step 6 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.
Step 7 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
PRO TIP Use chicken broth instead of water for a more savory spin on these stuffed peppers.
Step 8 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
Step 9 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.
Step 10 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.
Step 11 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
Step 12 of 12
Mexican Black Bean & Cheese Stuffed Peppers
Allow the peppers to rest for 5-10 minutes. Serve with cilantro or parsley on top if you like, and enjoy.