Black bean stuffed peppers
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Baked peppers hold a spoonable filling of beans, rice, corn and tomatoes.
Tex-Mex-inspired · dinner · moderate
Servings: 2
Prep: 15 min
Cook: 40 min
Total: 55 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 large bell peppers
- 1 1/2 cups canned black beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup frozen corn kernels (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon mild gluten-free chili powder (Choose a dairy-free blend. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon olive oil
- 1/4 cup water
Cooking instructions
- Heat the oven to 400°F/200°C. Halve the bell peppers lengthwise and remove seeds. Rub with olive oil and place cut-side up in a small baking dish.
- Mix the canned black beans, ready-cooked rice, canned diced tomatoes, frozen corn kernels and mild gluten-free chili powder in a bowl. Spoon into the pepper halves.
- Pour the water around the peppers, cover the dish tightly with foil and bake for 25 minutes.
- Uncover and bake for 15 minutes more, until the peppers are tender and the filling reaches 74°C/165°F. Serve two halves per person.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.