I usually don’t LOVE vegetarian stuffed peppers, but I was pleased with these (really saying something because there’s no cheese!)! I essentially threw them together on a whim. I had some avocados that needed to be used and some black beans, salsa, and enchilada sauce in the pantry.  The rest they say is history.



serves 4


  • 4 bell peppers, cut in half, cored and seeded
  • 1, 15oz can black beans, drained and rinsed
  • 1, 4oz can green chiles
  • 1 1/4 cup cooked rice
  • 8oz chunky salsa, plus more for serving
  • 1, 15oz can enchilada sauce
  • 1 medium red onion, finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon chile powder
  • 1 tablespoon olive oil
  • salt and pepper
  • guacamole, for serving
  • nonfat or lowfat sour cream, for serving (optional)
  • tortilla chips, crumbled for serving (optional)
  • hot sauce, for serving (optional)


1. Preheat the oven to 350. In a medium pan over medium heat, add 1 tablespoon olive oil. Add the onions and cook 3-4 minutes, until the onions are translucent.

2. In a large bowl, add the beans, onions, green chiles, rice, 6oz salsa, 4-5 tablespoons enchilada sauce, cumin, and chile powder. Stir together and season to taste with salt and pepper.

3. In a 13×9 baking dish, pour just enough enchilada sauce to coat the bottom so the peppers won’t stick. Add the peppers to the dish and fill them with the beans and rice mixture. Top each pepper with a spoonful (or two) of enchilada sauce. Bake for 30-40 minutes, until the peppers are tender.

4. Serve by topping the peppers with sour cream, guac, salsa, hot sauce, and/or crumbled tortilla chips.

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