Discover a fantastic way to enjoy healthy beans recipes with these Tex-Mex Bean Stuffed Peppers. This easy-to-make dish is packed with flavor and nutrients, perfect for a satisfying meal. You’ll love how simple it is to prepare for your next dinner.
Key Ingredients & Substitutions:
- Bell Peppers: Use any color, or even poblano peppers for a little heat.
- Canned Beans: Black beans or pinto beans work best. You can also mix them.
- Corn: Fresh, frozen, or canned corn is great.
- Tomatoes: Diced tomatoes or a can of Rotel (diced tomatoes with green chilies) adds flavor.
- Cheese: Cheddar, Monterey Jack, or a Tex-Mex blend. For a dairy-free option, use nutritional yeast.
Ingredients:
Main:
- 4 large bell peppers, halved lengthwise, seeds removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 cup shredded Tex-Mex cheese (or dairy-free alternative)
Spices:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro, chopped
- Avocado, diced
- Salsa
- Plain Greek yogurt or sour cream (or dairy-free alternative)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies with toppings)
- Tools Needed: Large baking dish, large skillet
Step-by-Step Instructions:
1. Prepare Your Peppers
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a large baking dish. This gets them ready for their delicious filling.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine the Filling
Add the rinsed black beans, pinto beans, corn, diced tomatoes (undrained), vegetable broth, chili powder, cumin, and smoked paprika to the skillet. Stir well to combine all the ingredients. Simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to your taste.
4. Fill the Peppers
Carefully spoon the bean mixture evenly into each bell pepper half. Don’t worry if they are overflowing a little; the peppers will soften as they bake. You’re creating a hearty base for your healthy beans recipes.
5. Bake to Perfection
Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender. During the last 5 minutes of baking, sprinkle the shredded cheese over the top of each pepper. Return to the oven until the cheese is melted and bubbly.
6. Garnish and Serve
Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro, diced avocado, salsa, or a dollop of Greek yogurt if you like. Your Tex-Mex Bean Stuffed Peppers are ready to enjoy!
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to the filling.
- Grain Boost: Mix cooked quinoa or brown rice into the bean filling for extra heartiness.
- Veggie Loaded: Stir in finely diced zucchini or spinach with the bean mixture.
- Smoky Flavor: Add a dash of liquid smoke to the filling.
Storage Instructions:
Store leftover Tex-Mex Bean Stuffed Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave until warmed through or bake in the oven at 350°F (175°C) for about 15-20 minutes.
Frequently Asked Questions (FAQ):
Q: Can you prepare these stuffed peppers ahead of time?
A: Yes, you can assemble the peppers and store them (unbaked) in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
Q: What if you don’t have bell peppers?
A: You can serve the bean filling over cooked rice, in lettuce wraps, or as a dip with tortilla chips.
Q: Are these Tex-Mex Bean Stuffed Peppers freezer-friendly?
A: Yes, you can freeze the cooked and cooled stuffed peppers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: Can you make this recipe vegan?
A: Absolutely! Ensure you use vegetable broth and a dairy-free cheese alternative. Skip the Greek yogurt or use a vegan sour cream.
Q: What kind of beans are best for this recipe?
A: Black beans and pinto beans are excellent choices for these healthy beans recipes, but kidney beans also work well.
Q: How do you choose the best bell peppers?
A: Look for firm, brightly colored bell peppers without any soft spots or blemishes.