Cilantro Lime Rice and Black Bean Stuffed Peppers
These flavorful stuffed red bell peppers are loaded with fluffy cilantro lime rice, black beans and Mexican inspired spices then topped with guacamole and pico de Gallo for a delicious vegan dinner in under an hour.
Servings: 4 -6 servings
Calories: 192kcal
Ingredients
- 3 tbsp oil divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1 large jalapeño seeded and chopped
- 1 tbsp dried oregano preferably Mexican
- 1 tsp cumin
- 1 1/2 cups uncooked white rice
- 1 14 oz can black beans drained and rinsed
- 1/2 cup cilantro chopped
- 3 tbsp lime juice
- 3-4 red bell peppers halved
- Guacamole and pico de galo for serving optional
Instructions
- Preheat the oven to 400 F.
- Place the peppers in a large baking dish with the rounded side facing down and rub with 1 tbsp olive oil plus a pinch of salt. Roast for 25- 35 minutes, until tender and beggining to char.
- For the beans and rice, heat remaining oil in a large skillet over medium heat. When shimmering, add the onion plus a big pinch of salt and cook for 3-5 minutes, until translucent.
- Add the garlic, jalapeño and spices. Cook until fragrant, about 2-3 minutes. Add the rice and toast for another minute so, stirring occasionally.
- Pour in 2 3/4 cup water and bring to a boil. Reduce the heat to low and cover. Cook undisturbed for 12-15 minutes, until tender and the water absorbs. Taste for salt and add more as needed.
- Stir in the beans, cilantro and lime juice.
- Spoon the rice into the peppers and serve with guacamole and pico de gallo.
Notes
Brown rice may be substituted for white, it will just take longer to cook. About 40-45 minutes.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 334mg | Fiber: 8g | Sugar: 5g