Peppers With Black Beans Recipes

FIESTA BLACK BEAN BELL PEPPER SKILLET

Steps:

• In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
• Serve with tortilla chips and sour cream.
• As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.

BLACK BEAN STUFFED PEPPERS

Steps:

• 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.
• Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

PEPPERS WITH BLACK BEANS

Steps:

• Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
• Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
• Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

BLACK BEAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker., Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

SPICY BLACK BEANS WITH BELL PEPPERS AND RICE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
• Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
• Mound rice in center of platter. Spoon black bean mixture over.