Follow us on   Newsletter

Recipes



Black Bean Stuffed Peppers

Presented by:
Florida's Natural
Save RecipePrint Print Like Tweet Print

Green bell peppers stuffed with black beans and rice are vegetarian friendly and a great source of protein.

Recipe Prep Time
Prep Time
40 min
Recipe Cook Time
Cook Time
25 min
Recipe Ready Time
Ready In
1 hr 5 min
Recipe Servings
Servings
4

Ingredients

4 large green bell peppers

1 cup chicken broth

1 1/2 cups Florida’s Natural® Orange Juice

1/2 cup chopped onion

1/2 cup long grain rice

2 teaspoons chili powder

One 15-ounce can black beans, rinsed and drained

One 11-ounce can whole kernel corn with peppers, drained

3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)

Orange wedges (optional)


Directions

 In a small pan, bring 1 1/2 cups of Florida’s Natural® Orange Juice to a boil; reduce heat and simmer until half the liquid—3/4 cup—remains. Let cool slightly.

Fill a Dutch oven about half full of water; bring to a boil. Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water and return to a boil; reduce heat. Cover and simmer for 4 to 5 minutes, or until peppers are just tender. Drain peppers.

Meanwhile, in a medium saucepan, combine broth, orange juice reduction, onion, uncooked rice and chili powder. Bring to a boil; reduce heat. Cover and simmer for about 20 minutes, or until rice is tender.

Stir in beans and corn. Stir in most of the cheese; toss to mix.

Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.

Bake, uncovered, in a 400° F oven for about 25 minutes, or until heated through.

Sprinkle with remaining cheese. If desired, garnish with orange wedges.



FREE WEEKLY EMAIL UPDATES!

Get the latest recipe ideas, updates and more.