These stuffed bell peppers have become a favorite of ours since I first made them a few weeks ago. They were inspired by the Latin Stuffed Peppers from the Official Bright Line Eating Cookbook (get your copy here ). They’re a quick and easy meal to throw together and pack a lot of flavor into one dish.
If you follow Bright Line Eating, this recipe provides 1 protein serving, 1 fat serving, and 14 ounces of veggies.
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Pico Stuffed Peppers
Servings: 1
Ingredients
- 2 medium red bell peppers halved
- 6 oz black beans drained and rinsed
- 1 cup cherry tomatoes diced
- 0.5 cups red onion diced
- 6 cloves garlic minced
- 0.25 cup cilantro chopped
- 2 tbsp lime juice
- salt
- 1 oz vegan cheese
Instructions
- Preheat air fryer oven (or regular oven) to 450 degrees
Make Pico De Gallo
- Dice cherry tomatoes, onions, and cilantro and add to bowl
- Mince garlic and add to bowl
- Add lime juice and salt to taste then mix and set aside
Prepare Stuffed Peppers
- Measure out 6 ounces of black beans and lightly mash with the back of a fork, leaving some beans whole for texture
- Mix 4 ounces of the pico de gallo in with the mashed beans along with the cheese, or save the cheese to put on top of the peppers once they are stuffed
- Cut the 2 red bell peppers in half and take out the stems and seeds of three of the halves
- Use a spoon or fork to stuff the pico and bean mixture into three of the bell pepper halves and place on a parchment lined baking tray
- If you didn't mix the cheese into the stuffing, sprinkle it on top of the peppers now
- Cook the peppers at 450 degrees for 20-25 minutes or until the peppers are soft
- Serve hot out of the oven with your hot sauce of choice and an extra sprinkle of cilantro
