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

Cheesy Black Bean Stuffed Peppers

with Mexican-Style Rice & Cilantro Sour Cream

65 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

See Plans

Cheesy Black Bean Stuffed Peppers

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!
Browse Steps
1 of 5