These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal! Can y’all believe that March is almost halfway over?! Where has the time gone? And considering my birthday is coming up on Monday and I will be 29… again, seriously, WHERE HAS THE TIME GONE?!
My birthday is on Monday, and then mine and my husband’s anniversary is on St. Patrick’s Day. So I guess I should say that March is more of a busy month in terms of CAKE. Yes, we don’t necessarily do very much, but more so eat lots of cake. Every celebratory day deserves a cake, right?! RIGHT!
Well, with all of the cake-eatin’ going on around here, I gotta try to lighten-up our other meals in order to compensate. These Black Bean Stuffed Peppers are a great way to do that, and they make a great option for meatless Monday.
INGREDIENTS
- 4 Bell Peppers (any color, I used red and green)
- 1 TB butter or olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic salt
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup cilantro, chopped
- ¾ cup salsa
- 1 cup cooked rice (I used brown rice)
- 1 cup shredded Mexican cheese
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Remove tops from peppers and scrape out membranes and seeds. Set aside.
- Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
- Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
- Please visit Black Bean Stuffed Peppers for full instructions.
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