Black Bean Stuffed Peppers


Black Bean Stuffed Peppers

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    Servings and Ingredients

    Serves 4
    4 large green sweet peppers
    1 c. reduced-sodium chicken broth
    ¾ c. frozen Florida orange juice concentrate, thawed
    ½ c. chopped onion
    ½ c. long grain rice
    2 tsp. chili powder
    1 (15 oz) can black beans, rinsed and drained
    1 (11 oz) can whole kernel corn with sweet peppers, drained
    ¾ c. shredded reduced-fat Monterey Jack cheese
    2 Florida oranges, optional


    1. Fill a Dutch oven about half full of water; bring to boiling.
    2. Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until peppers are just tender. Drain peppers.
    3. Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion, uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender.
    4. Stir in beans and corn. Stir in most of the cheese.
    5. Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.
    6. Bake, covered, in a 400 degree oven for about 25 minutes or until heated through.
    7. Sprinkle with remaining cheese. If desired, garnish with orange wedges.

    Nutrition facts


    395 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 845mg
    • Total Carbohydrates: 75g
    • Protein: 19g

    Recipe Source:

    Florida Citrus and the American Cancer Society.