Thursday, June 16, 2011

Black-Bean Stuffed Peppers


Stuffed Cheesey Veggies...can you go wrong? I'd like to propose that you can't, you can't go wrong with cheesey stuffed veggies!

Once again, I've enjoyed some 'Pinspiration' for this recipe and landed myself on this blogger's Spicy Black Bean Stuffed Peppers.

I followed the general guidelines, paired the peppers up with some cornbread muffins and enjoyed a fabulous bit of dinner with my fabulous bit of husband!


In a small sauce pan saute some onions and garlic for a couple minutes before adding a can or two (or cup or two) of black beans. Simmer (adding some water/liquid as necessary) for 10-15 minutes, stirring occasionally. Meanwhile, slice in half some bell or other peppers - as many as you desire to eat. Place on cookie sheet, brush with oil and roast for 15-20 minutes. (Maybe this should be done first, sorry). Add a small can of corn to the beans and heat 3-5 minutes. Fill roasted and tender pepper halves with bean mixture, top with cheese, throw in the oven for a few minutes until cheese is melty and the peppers look absolutely delcious! ENJOY!


  1. mmmm...cheese...mmmm! this looks great and i love the idea of brushing the peppers with olive oil and roasting because they seem to get too soggy when i boil them before stuffing them...what type of meat (maybe a sausage or sorts) would you recommend for those who must have meat with dinner (hubby ;) )...thanks for sharing!

  2. Beef of Pork for sure would work in this - any ground meat would do just fine. I should have roasted the peppers a little longer - but they were good regardless and not nearly as soggy as a boiled pepper ^.^


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