Unstuffed Black Bean Peppers Skillet

By Barb Biagioli

Skip the stuffed peppers and throw all your favorite stuffed pepper ingredients into a skillet. An easy weeknight dish that can easily be made into leftovers. Add guac, fresh lime or scallions to top it off!

Unstuffed Black Bean Peppers Skillet Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time:  30 minutes | Servings: 4 - 6

INGREDIENTS

• 4 red, orange or green peppers

• 1 yellow onion

• 1 red onion

• 6 garlic cloves

• 1 tbsp olive oil

• 5 cups black beans

• 2 tbsp chili powder

• 2 tbsp cumin

• 1 tbsp oregano

• 3 tsp sea salt

• 4 tbsp tomato paste

• 1 can diced tomato

• 1  jar salsa

• ½ cup water

• 2 cups white basmati rice, cooked

• 2 cups cheddar cheese, grated

INSTRUCTIONS

1.       Preheat the oven to 425 degrees. 

2.       Prepare your veggies by chopping them all and set aside. Measure your spices and set aside, as the dish comes together fast. 

3.       Heat your cast iron skillet (13-inch skillet used) to a medium, low heat. Add the olive oil. Sauté your veggies on low for 5 minutes.  

4.       Add your spices and stir, add the tomato paste combining until aromatic. Add the black beans, diced tomatoes and salsa. Stir together and cook for another 2-3 minutes. 

5.       Add the water and rice and cook for 2-3 minutes.  

6.       Once all ingredients are combined, remove the skillet from the heat and top with shredded cheese. Using oven mitts, take your hot cast iron skillet and place it in the oven for 20 – 30 minutes until cheese is bubbly.  

7.       Remove from the oven and let cool for 10 minutes. Top with fresh guacamole, scallions, cilantro or chives!

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