Black Bean Stuffed Peppers

Black Bean Stuffed Peppers

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Angela Koranda Stuart 6

"What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!"
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55 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
  2. 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.
  3. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
  4. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
  5. Bake in preheated oven until peppers are tender, 35 to 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 23 Ratings

Most helpful positive review

Flavorful, easy and filling. We will be making this again. I did add 1 tsp of garlic, I used cheddar jack cheese instead of plain cheddar, plain petite diced tomatoes since the kids were eating ...

Most helpful critical review

A lot of good ingredients in this, but the cumin is so overbearing in taste it makes this an awful tasting dish.

Most helpful
Most positive
Least positive

Flavorful, easy and filling. We will be making this again. I did add 1 tsp of garlic, I used cheddar jack cheese instead of plain cheddar, plain petite diced tomatoes since the kids were eating ...

OK so first time I've rated anything on here because I usually look at other peoples ratings but this was so fantastic!!! My kids didnt like the "heat" but I used RoTel mild... they are such w...

Wow! These were awesome! Didn't have the tomatoes with peppers, so substituted with regular diced and threw in a can of chiles. Added garlic powder as well and used kraft habenero shred chee...

This was very good and easy to put together. I added some frozen corn for more color and 1 tsp garlic powder. For stuffed peppers I prep the pepper then quick boil to ensure pepper is soft - the...

made these tonight there pretty good used smaller peppers so next time need to adjust the filling accordingly and will probably use diced tomatoes instead of rotel less heat. but otherwise grea...

Put kidney beans, corn, real tomatoes, jalapenos and pepper jack cheese. This made too much filling, so did 3 extra bell peppers and then made burritos with the rest of the filing. It was pretty...

Was looking for a new meatless dish, so I decided to try this out. I thought it was delicious! I didn't have any spinach on hand, so I was just going to go without, but at the last minute I add...

Made this for my wife and I. We both loved it. Followed the recipe exactly, and it was wonderful - and easy to make. We'll definitely be having these again!

Nice texture but a little bland. I'll put more chili powder in next time.

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