Black Bean Stuffed Peppers
Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce
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Black Bean Stuffed Peppers
Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce
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| Servings |
| 6 |
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Ingredients
- 1 1/2tsp extra virgin olive oil
- 1/4cup yellow oniontrimmed, diced
- 2Tbsp celerytrimmed, diced
- 2Tbsp green bell pepperseeded, diced
- 1/2Tbsp garlic clovespeeled, minced
- 1 1/8tsp ground cumin
- 3/4tsp dark chili powder
- 1/2tsp dried oregano leaves
- 1/8tsp black pepper
- 1 1/4cup low sodium vegetable broth
- 2cups marinara sauce
- 4oz white rice
- 4oz low sodium canned black beansrinsed, drained
- 3ea green bell pepperseeded, cut lengthwise in half
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, bell pepper and garlic. Sauté until onion is translucent 3 to 5 minutes.
- Add cumin, chili powder, oregano and black pepper. Sauté 2 to 3 minutes.
- Add broth, 1/2 cup of Marinara Sauce and rice. Stir. Bring to a boil. Reduce heat. Cover. Simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Stir in beans.
- Preheat convection oven to 300 F.
- Fill each pepper half with filling. Top each with 1/4 cup of Marinara Sauce.
- Bake until internal temperature reaches 160 F, 30 to 35 minutes.