Cheesy Black Bean Stuffed Peppers with Mexican-Style Rice & Cilantro Sour Cream
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Cheesy Black Bean Stuffed Peppers

with Mexican-Style Rice & Cilantro Sour Cream

65 MIN
4 Servings
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From the Test Kitchen

These stuffed bell peppers are brimming with classic Mexican flavors, thanks to our Mexican-style rice, black beans, lime juice, fresh tomatoes, and more. You'll finish the peppers with a topping of cheddar and monterey jack, which gets gooey and bubbly in the oven. A drizzle of cilantro sour cream adds a zesty, cooling finish.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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ingredients
Cheesy Black Bean Stuffed Peppers with Mexican-Style Rice & Cilantro Sour Cream
Title
  • 1 15.5-Oz Can Black Beans
  • 1 cup Long Grain White Rice
  • 4 Bell Peppers
  • 3 oz Baby Spinach
  • 4 oz Grape Tomatoes
  • 1 Yellow Onion
  • 1 Lime
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 oz Sliced Pickled Jalapeño Peppers
  • ¼ cup Cilantro Sauce
  • ½ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Halve the tomatoes. Drain and rinse the beans. Halve the lime crosswise. Cut off and discard the tops of the bell peppers. Using your hands, scoop out and discard the ribs and seeds. Finely chop the jalapeño peppers. Thoroughly wash your hands and knife immediately after handling. In a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

Cook the vegetables & make the filling
3 Cook the vegetables & make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and lightly browned. Add the halved tomatoes and drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Turn off the heat and stir in the spinach until wilted. Transfer to a large bowl. Add the cooked rice, the juice of both lime halves, half the cheddar and monterey jack, and as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Stuff & bake the peppers
4 Stuff & bake the peppers
  1. Place the prepared bell peppers in an 8-inch square baking dish. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat, making sure to season the inside of the peppers as well. Arrange cut side up (if the peppers can't stand up straight in the baking dish, cut off a small piece from the bottom of the pepper to create a flat surface). Spoon the filling into the peppers (cover any remaining filling with foil to keep warm). Tightly cover the baking dish with foil and bake 20 to 22 minutes, or until the peppers are tender when pierced with a fork. Leaving the oven on, remove from the oven.
Finish the peppers & serve your dish
5 Finish the peppers & serve your dish
  • Carefully remove the foil. Evenly top the baked peppers with the remaining cheddar and monterey jack. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the cheese is melted. Remove from the oven. Serve the remaining filling (if necessary, reheat in the microwave before serving) topped with the finished peppers. Drizzle with the cilantro sour cream. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Halve the tomatoes. Drain and rinse the beans. Halve the lime crosswise. Cut off and discard the tops of the bell peppers. Using your hands, scoop out and discard the ribs and seeds. Finely chop the jalapeño peppers. Thoroughly wash your hands and knife immediately after handling. In a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the vegetables & make the filling
3 Cook the vegetables & make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and lightly browned. Add the halved tomatoes and drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Turn off the heat and stir in the spinach until wilted. Transfer to a large bowl. Add the cooked rice, the juice of both lime halves, half the cheddar and monterey jack, and as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

4 Stuff & bake the peppers
  1. Place the prepared bell peppers in an 8-inch square baking dish. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat, making sure to season the inside of the peppers as well. Arrange cut side up (if the peppers can't stand up straight in the baking dish, cut off a small piece from the bottom of the pepper to create a flat surface). Spoon the filling into the peppers (cover any remaining filling with foil to keep warm). Tightly cover the baking dish with foil and bake 20 to 22 minutes, or until the peppers are tender when pierced with a fork. Leaving the oven on, remove from the oven.
Stuff & bake the peppers
Finish the peppers & serve your dish
5 Finish the peppers & serve your dish
  • Carefully remove the foil. Evenly top the baked peppers with the remaining cheddar and monterey jack. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the cheese is melted. Remove from the oven. Serve the remaining filling (if necessary, reheat in the microwave before serving) topped with the finished peppers. Drizzle with the cilantro sour cream. Enjoy!
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