Vegetarian Gourmet Black Bean Stuffed Bell Peppers

READY IN: 35mins
Recipe by That is Dr House to

They suggest using all three colors of peppers for the dish. From the holiday edition of the magazine.

Top Review by valrice

I made this recipe tonight, and here are some comments I have about it: * The dish turned out pretty well, after a couple of major modifications to the filling. Made as written, the filling was very bland. I added more salt, some hot sauce, and some fresh, homemade salsa, and that added much-needed flavor to the dish. * I found that it took a lot longer than specified to cook the beans and to properly steam the peppers. Next time I would steam the peppers even longer to make sure they are cooked enough before they are stuffed. To compensate this time, I put them back in the oven for another 10 minutes after the specified 15 minutes. * I did not use any cheese on top and did not miss it. Would recommend/try again, with the above modifications.

Ingredients Nutrition


  1. Prepare the beans. Use 3 cups water and cook on stovetop for 60 minutes after presoak or quick soak. For pressure cooker cook 15 to 20 minutes.
  2. Cut peppers in half lenghtwise and remove seeds then st4eam cut side down over 1/2 inch boiling water until nearly tender. About 9 minutes. Rinse with cold water then drain and set aside.
  3. Preheat oven to 350.
  4. Heat oil in a skillet over medium heat, saute the onion until translucent and soft then add the chili, cumin, basil, oregano, beans and vinegar mixing well.
  5. Stir in the rice, salt and tomato and remove from the heat.
  6. Fill peppers with bean mixture. Top each half with cheese and place on a shallow baking dish. Bake covered for 15 minutes or until tender.
  7. Serve Immediately.
  8. Red Lentil loaf is a recommended accompaniment as well as a Fresh salsa and a mixed greens salad.

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